Susan’s Healthier Carrot Muffins
By Susan Arruda
½ cup whole wheat flour
½ cup kamut flour
½ cup spelt flour
1 tbsp. wheat germ
1 tbsp. vanilla protein powder or instant skim milk powder
1.5 tsp. ground cinnamon
1 tsp. baking powder
½ tsp. baking soda
2 large free run eggs
½ cup firmly packed brown sugar (for a sweeter muffin, use 3/4 cup)
1 tbsp. blackstrap molasses or agave nectar
1/3 cup healthy cooking oil of choice
½ cup Greek yogurt (or vanilla/plain yogurt)
1 tbsp. vanilla extract
2 cups shredded carrots (approx.. 2-3 med. carrots)
Preheat the oven to 350 degrees F.
Use a non-stick pan, or lightly grease your muffin tins, or line twelve ½ cup muffin tins with paper muffin liners.
Whisk the flours, wheat germ, and all dry ingredients in a medium bowl.
In another medium bowl use a hand mixer to beat the eggs.
Add the oil, brown sugar, molasses, and mix together well. Add the remaining wet ingredients; yogurt and vanilla extract.
Quickly and lightly fold the wet ingredients into the dry ingredients. Stir in the carrots until evenly moist.
Divide the batter evenly among the muffin cups and bake until golden brown and a toothpick inserted in the centers comes out clean; about 15-20 minutes.
Turn muffins out of the tins and cool on a rack. Serve warm.
Makes approximately 12 muffins. Double the batch to super-size the muffins or to double your yield.
Batter keeps well in the refrigerator for several days which allows for smaller, fresh baking. Who can resist a warm muffin and the aroma of a fresh baked muffin?