This is another one of my sneak-good-food-into-The-Kiddo recipes. It turns out, however, that my friend The Healthy Eater loves them too! They’re great for a quick, out-the-door breakfast on the go that doesn’t involve waiting in a fast food line, and keep you filled up till lunch. Yay for that! Adapted from here.
You will need:
- 1 cup whole wheat flour
- ½ cup wheat germ
- ½ bran
- ¾ cups white sugar
- 1 tablespoon ground cinnamon
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 pound grated carrots
- 2 eggs
- ½ cup apple butter
- ¼ cup vegetable oil
- 1/4 cup milk
- 1 tablespoon vanilla extract
Optional:
- 1 apple, peeled and chopped
- 1 cup raisins
- Preheat oven to 375 degrees F. Line 24 muffin cups with paper liners, or use non-stick spray
- Whisk together eggs, apple butter, oil and vanilla in a small bowl
- In a larger bowl stir together flour, wheat germ, bran, sugar, cinnamon, baking powder, baking soda and salt
- Stir in carrots (and apples and raisins if used), then stir in apple butter mixture until just moistened
- Scoop muffin batter into muffin cups — about 3/4 full
- Bake at 375 degrees F for 15 to 20 minutes, or until the tops are just turning golden and spring back when lightly pressed
These freeze wonderfully! I make a huge batch of them every couple weeks and freeze them in giant zip top bags, then take out a couple every night — by morning they’re ready to eat!
