Carrot Muffins

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

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Carrot Muffins

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 6 people

Ingredients

• 1 1/2 cups whole wheat flour*
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• 1/2 teaspoon salt
• 1/2 cup butter (110 grams) softened
• 1/2 cup honey
• 1 egg
• 1 teaspoon natural vanilla
• 3/4 cup carrots shredded
• 2 medium bananas mashed

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.

Notes

I use freshly ground flour, and when possible, sprouted wheat flour.