If you’ve been a NOMster for awhile now, you know that the hubby and I try to buy produce that’s both in season and on sale. Recently, the hubby (who usually does our shopping…with detailed lists, but of course…a lesson learned the hard way!) stumbled upon a batch of gorgeous carrots on sale.
Not only were they gorgeous, but they were also HUGE!
We’re talking monsters disguised as carrots.
Now, I absolutely adore carrot cake, so right away I knew I wanted to shred those monster babies and bake them into a delectable, nommy treat!
However, as much as I love carrot cake, it simply was not going to happen with my crazy, hectic schedule this week.
So, I compromised with quick, easy muffins instead.
Quick, easy, nommy muffins, that is!!
These muffins definitely hit the spot, but then I still had shredded carrots left over. That’s when I changed our lives and made our Curried Turkey Meatloaf.
I’m not exaggerating.
Life. Changing. Meatloaf.
Okay…maybe I’m exaggerating just a smidgen, but the stuff is seriously amazing!!!
At any rate, believe it or not, I STILL had shredded carrots left over. So, it looks like I may get my carrot cake after all.
What can I say? We’re meant to be. 😉
Whole Grain Carrot Spice Muffins
(Yields 12 muffins)
Ingredients:
- 2 cups whole wheat pastry flour
- 2 tsp. aluminum-free baking powder
- 1 tsp. pure baking soda
- 1 1/2 tsp. ground cinnamon
- 1 1/2 tsp. ground nutmeg
- 1/3 cup pure Grade B maple syrup
- 1/3 cup yogurt whey (or milk)
- 1 large egg, whisked
- 2 cups grated carrots
- 1/3 cup raisins
- 1/3 cup chopped walnuts
Preheat the oven to 350 degrees F.
Lightly grease a muffin tin (I used virgin coconut oil), and set aside.
In a large bowl, combine the flour, baking powder, baking soda, and spices. Stir to mix well.
Add the maple syrup, whey, egg, and carrots to the flour mixture. Stir just until the dry ingredients are moistened.
Fold in the raisins and walnuts.
Evenly distribute the batter among the prepared muffin cups. Bake for 15 to 17 minutes.
Remove from the oven, and allow the muffins to cool in the pan for about 5 minutes. Serve warm or at room temperature.
These are super nommy all on their own, or spread with a bit of yogurt cheese! 🙂
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