{Recipe} Carrot Muffins

During the first few months of my pregnancy, I had food aversion that included vegetables. Sadly, I did not eat my usual vegetable servings but I did eat a ton of fruits. Summer fruits were in season and I just could not get enough.

I was also tired all day, every day. I baked breakfast muffins that I could make on the weekends and I can just grab and go throughout the week.

Breakfast muffins with vegetables? Yes, please.

There was a time where breakfast muffins and boiled eggs were my breakfast staples.

I normally make oatmeal in the morning, but my energy was so low during the first trimester, that standing around the stove and stirring my oatmeal was just too much. I wanted a lazy breakfast but made sure it was still a healthy breakfast.

Since I was making these with breakfast in mind, I reduced the sugar from the original recipe and added toasted walnuts for added healthy fats.

I would suggest adding more sugar if you are making these for brunch or for house guests.

This was a really simple recipe. Put dry ingredients in one bowl then put the wet ingredients in a second bowl, combine both and then bake. Easy peasy.

Carrot Muffins

(Recipe adapted from Two Tarts)

Ingredients

• 3/4 cup whole wheat flour
• 1/2 cup white flour
• 1/2 cup dark brown sugar
• 2 tsp ground cinnamon
• 1 tsp baking powder
• 1/2 tsp baking soda
• Pinch fine salt
• 2 eggs
• 1/3 cup vegetable oil
• 1 tsp vanilla extract
• 2 cups of grated carrots (3-4 medium carrots)
• 1 cup toasted chopped walnuts (optional)….I love adding this for texture 

  Directions

  – Preheat oven to 350

  -Combine dry ingredients in a large bowl.  Whisk oil, eggs, and vanilla together in a medium bowl, then add to dry mixture.  Stir until just combined, then add carrots & walnuts, stir until incorporated.

  -Divide batter evenly into 12 muffin cups and bake at 350 for 28-30 minutes.

I think I will add golden raisins next time I make these, they would add more texture and additional sweetness..