Carrot Muffin

  • 1 1/2 C whole wheat flour
  • 3/4 C whole wheat pastry flour
  • 4 tsp baking powder
  • 1/2 tsp salt
  • 2 C carrot puree
  • 1/4 C maple syrup
  • 1/3 C skim milk
  • 1/4 C canola oil
  • 2 tsp vanilla
  • 1/2 C sunflower seeds
  • 1/2 C raisins

Sift together in large mixing bowl the flours, baking powder and salt.
In a separate bowl place the carrot puree.
Add the maple syrup and stir well.
Pour in the milk, oil and vanilla being sure to stir well to incorporate all the ingredients.
Pour the liquid into the dry ingredients and mix until just moistened.
Gently fold in the sunflower seeds and raisins.
Preheat oven to 400 degrees.
Spray a muffin tin generously with a non stick cooking spray.
Pour the batter into the muffin cups filling them 3/4 full.
Bake 18 minutes or until brown on top and a toothpick inserted in the center comes out clean.

Use the blender or food processor to make the carrot puree. Start with a couple of medium size carrots and then add one carrot at a time until you have 2 C. If the carrot puree is runny decrease the liquid ingredients by half.

Here are some tips on how to freeze these muffins. It’s a great way to make them ahead of time and then just reheat and server.Looking for a kid-friendly freezer muffin recipe? Try these peanut butter muffins. Every child I’ve made them for loved them.

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