These kid-friendly carrot butternut whole grain muffins are naturally sweetened and totally delicious!
- 1 cup whole wheat flour
- 1/3 cup white whole wheat flour
- 2 TBSP almond meal [ground almond]
- 1 TBSP ground flax
- 3/4 tsp baking soda
- 3/4 tsp baking powder
- 1/2 tsp cinnamon
- 1/4 tsp salt
- 2 large eggs
- 1/2 cup milk [moo cow or almond]
- 1/4 cup pure maple syrup
- 3 TBSP melted butter
- 1 tsp vanilla
- 1 cup freshly grated carrot
- 1/4 cup pureed butternut squash
- note: If you’re feeding them to kiddos like moi, I suggest leaving them just barely sweetened as written in the recipe. Trying to trick adults? You may need a little extra sweet stuff to appease their sugar-lovin’ palate.
- Pre-heat oven to 350 degrees F.
- Line a muffin tin with paper baking cups or spritz with your favorite oil spray. I used the liners.
- In a medium bowl, combine flours with almond meal, flax, baking soda, baking powder, cinnamon, and salt and whisk to mix.
- In a large bowl, combine lightly beaten eggs with milk, maple syrup, melted butter, and vanilla. Whisk until incorporated.
- Next blot the excess moisture from your carrot and add to the egg bowl along with your pureed butternut squash.
- Slowly sift the flour mixture into the egg mixture, using a fork to mix.
- Once the mixture is just combined, pour into muffin cups.
- Lay muffin tin atop a baking sheet to prevent over-browning of the muffin bottoms. This is totally optional but a favorite trick of mine as of lately!
- Bake at 350F on the center rack for approximately 25 minutes, inserting a toothpick into the center to check for a fluffy, full-cooked interior.
- Allow to cool on a wire rack then dig in!