A delicious yet healthy way to start the day. Your kids will never guess that the secret ingredient in these muffins is carrots—they add the perfect sweetness.
A delicious yet healthy way to start the day. Your kids will never guess that the secret ingredient in these muffins is carrots—they add the perfect sweetness.
Nutritional information per muffin: Calories 306 (60% from fat) | carb. 26g | pro. 6g | fat 21g sat. fat 4g | chol. 62mg | sod. 372mg | calc. 27mg | fiber 3g
1. Preheat the oven to 350°F. Lightly coat a six-cup muffin pan with nonstick cooking spray and set aside.
2. Insert the chopping blade into the work bowl of the food processor. Add the flours, salt, baking soda, cinnamon, oats and zest to the work bowl; process for 10 seconds to sift. Transfer ingredients to a medium mixing bowl; reserve.
3. Add the walnuts and pulse to chop, about 5 times. Leaving the nuts in the bowl, remove the chopping blade and insert the shredding disc. Cut the carrots to fit the feed tube snugly and shred. Add to the bowl with the dry ingredients and stir to combine; reserve.
4. Reinsert the chopping blade and add the brown sugar, eggs, oil and vanilla to the work bowl and process for 5 seconds, until combined. Add the flour/ carrot mixture, and pulse three times to combine. Scrape down the sides of the bowl and add the coconut and sunflower seeds. Pulse 3 to 4 more times to incorporate.
5. Divide the batter among the prepared muffin cups and bake for 18 to 20 minutes, until a toothpick or cake tester comes out clean.