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
• 1 egg
• ½ cup apple butter
• ¼ cup vegetable oil
• 1 tablespoon vanilla extract

Optional:

• 1 apple, peeled and chopped
• 1 cup raisins

1. Preheat oven to 375 degrees F. Line 24 muffin cups with paper liners, or use non-stick spray
2. Whisk together eggs, apple butter, oil and vanilla in a small bowl
3. In a larger bowl stir together flour, wheat germ, bran, sugar, cinnamon, baking powder, baking soda and salt
4. Stir in carrots (and apples and raisins if used), then stir in apple butter mixture until just moistened
5. Scoop muffin batter into muffin cups — about 3/4 full
6. 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 ziploc bags, then take out a couple every night — by morning they’re ready to eat!