I think I’m obsessed with muffins, and these whole wheat carrot muffins have fueled that obsession, not only are they really, and I mean really good, but they are also nice and healthy too! For me, muffins are something which allow my creativity as a cook to blossom because you can do really whatever you want with them, the possibilities are endless! Once you have a nice basic recipe, you’re good to go with any ingredients you have on hand. For these carrot muffins I decided to go with carrots (duh) and walnuts. Muffins make the most scrumptious breakfast, you can heat them up in the microwave and eat them warm or if you’re running late (as I usually am) you can grab them as you rush out the door.
With the holidays coming up, I’m sure there are a ton people out there who are having house guests, and have a slight breakfast dilemma going on. I’ll tell you something, if I was staying at your house, and you served muffins for breakfast I would definitely come back for a visit.
There are so many varieties of muffins that I love, these whole wheat apple muffins are one of my favourites. I like to keep lists of recipes I want to make, and let me tell you those lists are literally endless. Maybe one day I’ll share them so you can see just how crazy long they really are. And guess what one of those lists is? An ever growing list of muffins to try, chocolate chip, lemon poppy seed, pineapple, jam surprise, sweet potato, coconut… shall I go on? For starters, let’s make this one, and then soon enough I’ll be back with another muffin recipe!
Whole Wheat Carrot Muffins (makes 12)
Recipe by Lou
1 1/2 cups whole wheat flour
1 cup oats
1/4 cup packed brown sugar
1 tbsp baking powder
1/2 tsp cinnamon
1/4 tsp salt
1 cup milk
1/4 cup honey
1/4 cup vegetable oil
1 tsp vanilla
1 carrot, grated
1/2 cup chopped walnuts
First of all, start off by preheating your oven to 375 degrees. Also, using butter grease a muffin tin, or line the tin with paper liners.
Next, prepare the carrot by chopping it into 1 – 2 inch pieces and pulsing in the food processor. It’s so much easier than sitting there grating the carrot.
Next, combine dry ingredients in one bowl and the wet ingredients in a separate bowl. Add the wet ingredients to the dry ingredients and lightly mix. Once just combined mix in the carrots and walnuts. (Note: I like to additionally pulse my walnuts in the food processor to make them nice and small.)
Once everything is combined, using a regular sized ice cream scoop, scoop the batter into your buttered muffin tin.
Bake in the oven for about 20 minutes, or until when tested with a toothpick the toothpick comes out clean.
Remove from the tin and cool for about 5 minutes before diving in!