Veggies on the Go – Loaded Carrot Muffins

Time for some rainy day baking.  We had a storm hit the Maryland area, so I took it as an opportunity to try out another way to bake with vegetables.  My last recipe was Zucchini Bread which was a total success so I am confident I can incorporate another veggie: carrots.

I found a great recipe for fully loaded muffins.  This is a great way to have some vegetables available on the go that will still be delicious in the morning.

Loaded Carrot Muffins

IngredientsCarrot Muffin Ingredients
  • 2 cups all-purpose flour
  • 1 1/4 cups white sugar
  • 2 teaspoons baking soda
  • 2 teaspoons ground cinnamon
  • 1/4 teaspoon salt
  • 2 cups shredded carrots
  • 1/2 cup raisins
  • 1/2 cup chopped walnuts
  • 1/2 cup unsweetened flaked coconut
  • 1 apple – peeled and shredded
  • 3 eggs
  • 1 cup vegetable oil
  • 2 teaspoons vanilla extract

2 cups of carrots worked out to be 4 medium sized carrots.  I grated them by hand which took about 20 minutes.  If you have a food processor, I would recommend using it.  You can also purchase pre-shredded carrots if time is an issue.  The apple was much easier to grate and only took a few moments.

  1. Preheat oven to 350°F.  Grease muffin tin or line with baking cups.
  2. Peel and grate carrots and apple into a bowl.  Add raisins, walnuts, and coconut.

Carrot Muffin Collage 2

  1. In a separate bowl, mix flour, sugar, baking soda, cinnamon, and salt.
  2. Combine the two bowls, mixing thoroughly,
  3. In another bowl, beat together the eggs, vegetable oil and vanilla.  Add to other mixture and stir evenly.

Carrot Muffin Collage 3

  1. Pour into tins and bake for 20 minutes.  Allow to cool completely before removing.

Carrot Muffin Collage

Nutritional Facts: Makes 16 servings.  Calories: 314, Fat: 18g, Cholesterol: 30mg, Sodium: 289mg, Potassium: 150mg, Carbohydrate: 35.5g, Fiber: 1.8g, Sugar: 20.7g, Protein: 3.6g, Vitamin A: 34%, Vitamin E: 15.5%, Folate: 10%, Manganese: 17%, Thiamin: 10.4%

These are definitely not a low calorie muffin.  Because there are so many different add-ins, they have a lot of nutritional value (fiber, protein, vitamin A, E, and Folate) but that also means they have a solid amount of calories.  I would have this as a breakfast by itself or with a piece of fruit.  If your running late, this would work well to eat in the car.  They turned out really well.  Nice and moist with good flavor. They have a density to them that makes me think they wont get crumby and make a mess.  And because they contain fat, carbs and protein, they are pretty filling and satisfying.

What is your favorite muffin recipe?

One thought on “Veggies on the Go – Loaded Carrot Muffins

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s