We are constantly looking for new snacks around here. I was surprised earlier this week when the boys requested to make carrot muffins for a snack. I adapted a carrot cake recipe for these muffins, but they are so moist and sweet you could frost them and call them cupcakes or double this recipe to make a layer cake. The best part about them is there’s not a single grain of refined sugar!
- 1 cup whole wheat flour
- 1/2 cup maple syrup
- 1/2 t baking powder
- 1/2 t baking soda
- 1/2 t cinnamon
- 1 1/2 cups finely grated carrot
- 8 oz. can of crushed pineapple, drained
- 1/2 cup oil (coconut was delish!)
- 2 eggs
Line or oil 12 muffin cups. Stir together dry ingredients; then add the wet ingredients and mix thoroughly with a mixer. Spoon about 1/4 cup batter into each muffin cup. Bake at 350 for about 20 minutes. Try not to eat 4 as soon as they cool enough. Really.
These didn’t even last long enough around here for hubby to get to try them, and the boys were begging for more.