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.


  1. Pre-heat oven to 350 degrees F.
  2. Line a muffin tin with paper baking cups or spritz with your favorite oil spray. I used the liners.
  3. In a medium bowl, combine flours with almond meal, flax, baking soda, baking powder, cinnamon, and salt and whisk to mix.
  4. In a large bowl, combine lightly beaten eggs with milk, maple syrup, melted butter, and vanilla. Whisk until incorporated.
  5. Next blot the excess moisture from your carrot and add to the egg bowl along with your pureed butternut squash.
  6. Slowly sift the flour mixture into the egg mixture, using a fork to mix.
  7. Once the mixture is just combined, pour into muffin cups.
  8. 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!
  9. 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.
  10. Allow to cool on a wire rack then dig in!


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