Sweet Carrot Muffins
Since our site is called “dancing carrots” we are trying to add some special carrot recipes. The sweet carrot muffin recipe is the first. Don’t be scared by the carrots. You can’t really taste them. If you like carrot cake, you will like these muffins. These are slightly sweet, whole grain, and have a very soft moist crumb. Add a side of fruit and they make a delightful Easter breakfast. – Jessica
Makes 12 big muffins
3 cups whole wheat pastry flour
1 Tbsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon
1/4 tsp allspice
1/3 cup coconut oil or butter
2/3 cup honey (or 3/4 cup sugar)
2 large eggs
1 tsp vanilla
1 1/2 cups plain yogurt (nonfat, low-fat, doesn’t matter)
2 cups finely grated carrot
- DRY INGREDIENTS: Whisk together the flour, baking powder, baking soda, salt, cinnamon, and allspice in a medium sized bowl.
- WET INGREDIENTS: Cream together the coconut oil/butter and honey/sugar in a large bowl. Beat in the eggs, vanilla, yogurt, and carrot.
- COMBINE: Slowly and carefully mix the dry ingredients into the wet ones – just until evenly incorporated. Don’t over-mix.
- BAKE: Fill greased muffin tins for 12 muffins all the way full. These muffins will puff up and be pretty big. Place in an oven preheated to 375 F. Bake for 25 minutes or until toothpick comes out clean or with just a few crumbs attached.