These easy-to-make muffins are delicious but not cloyingly sweet. They are even a little healthy, being chock full of vegetables and low in sugar. They are also a smart way to get rid of those carrots you have left over from last night’s dinner. Perhaps the biggest draw is that kids love them. They taste so yummy that kids don’t even detect the veggies!

Carrot Muffins…and You Thought Dessert Wasn’t Healthy
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These muffins are a joy any time of the day and the best part is, with only a third of a cup of sugar and so many carrots, they're even a little healthy! Author: EcoAri Serves: 12
Serves: 30 mins
  • 1½ cups whole wheat flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon salt (optional)
  • ½ teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • ⅛ teaspoon ground ginger
  • ⅓ cup brown sugar
  • 1 eggs
  • ½ cup buttermilk
  • ⅓ cup vegetable oil
  • ½ teaspoon vanilla
  • 1½ cups grated carrots
  • ½ cup raisins
  1. Preheat the oven to 400F
  2. In a large bowl, mix together dry ingredients- flour, soda, powder, salt, cinnamon, nutmeg, ginger.
  3. In another bowl, mix together wet ingredients- brown sugar, egg, buttermilk, oil, vanilla and the carrots, raisins and nuts.
  4. Gently combine wet and dry ingredients together until just moistened.
  5. Bake for about 15 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  6. Remove from oven and allow to cool on cake rack for a while.
  7. Cool completely before frosting.
  8. Frost and Enjoy


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