These Carrot Muffins are super moist and naturally sweetened with honey. They are a favorite of my kids and disappear very quickly!
They also freeze well and are great to stash away for school lunches.
Listen to some of the amazing benefits of the carrots found in these delicious Carrot Muffins:
- Improve your vision.
- Help prevent cancer.
- Slow down aging.
- Promote healthier skin.
- Prevent heart disease.
- Protect teeth and gums.
Take a look at the ingredients in a popular store-bought muffin here in Saudi. I often see children buying this from their school cafeteria…
Instead, make these healthy Carrot Muffins, which contain no preservatives or artificial flavors. Only natural, nourishing ingredients you can feel good about!
This recipe was modified from: http://www.100daysofrealfood.com
Carrot Muffins
| Servings | Prep Time |
| 6people | 10 minutes |
| Cook Time |
| 20minutes |
|
|
Ingredients
- 1 1/2cups whole wheat flour*
- 1teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 1/2cup butter (110 grams)softened
- 1/2 cup honey
- 1 egg
- 1teaspoon natural vanilla
- 3/4cup carrotsshredded
- 2medium bananasmashed
Instructions
- Preheat your oven to 350°F (175°C). Line your muffin pan and set to the side.
- In a large bowl, mix the butter, honey, egg, and vanilla until well combined.
- Add the flour, baking soda, cinnamon, and salt and mix well.
- Fold in the shredded carrot and mashed banana.
- Fill each muffin tin almost full. Cook for about 20-25 minutes until slightly golden on top.
Recipe Notes
I use freshly ground flour, and when possible, sprouted wheat flour.
Your recipes are amazing I’m so glad I found your page 🙂
Thanks Judy!