Muffins make a great grab and go breakfast, or a nice treat when you want something on the healthier side. This week, I had some yogurt that was soon to expire, so I decided to make some muffins. I wanted to lean towards high beta-carotene foods, hence, the carrots and sweet potato. I am really happy with the way these delicious muffins turned out. I hope you like them too.
Look at all that beautiful orange representing the beta-carotene. “Typically, when a food is highlighted in articles, it is praised for the vitamin or mineral richest in content. The richer vitamin or mineral in a food item, is a strong player to get a specific job done for your body. For example, carrots and sweet potatoes are rich in carotenoids, also commonly referred to as Vitamin A or precursor to Vitamin A. Vitamin A is an antioxidant, and is good for ‘vision, bone growth, reproduction, cell functions, and immune system.’1 One little vitamin with so many benefits!”2
I juice carrots routinely to strengthen my body and my immune system against cancer and the effects of treatments. Muffins are another way to consume nutrients with a sweet touch.
Step it up a Notch - Carrot Cake Muffins
♥ Ingredients ♥
2 eggs, beaten
1/2 cup organic vanilla yogurt
1/4 cup olive oil
1 teaspoon vanilla extract
1 cup cane sugar
1 1/2 cups whole wheat flour
1/2 cup oats
3 tablespoons wheat germ
2 tablespoons flax seed
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon sea salt
1 tablespoon cinnamon
2 cups carrots, grated
1 cup raw sweet potato, grated
1 apple, cored and grated
1/2 to 3/4 cup walnuts
Standard size muffin cups
– Preheat oven to 375 degrees. Line muffin tins with paper baking cups.
– Blend together eggs, yogurt, olive oil, and vanilla, then mix in sugar.
– Add flour, oats, wheat germ, flax seed, baking powder, baking soda, salt, cinnamon and mix.
– Grate vegetables and fruit. Food processors make the job quick and efficient. Blend in grated carrots, sweet potato, and apple.
– Fill muffin cups with 1/4 cup batter for standard size muffin tins/cups. Top muffins with walnuts.
– Bake at 375° for 20-22 minutes. Muffins are done when you press down lightly and they spring back.
– If you don’t eat dairy, you could replace the yogurt with apple sauce.
– Flax seeds can be stored in the freezer to prolong their shelf life.
Paper muffin cups make cleanup so much easier! You can usually find plain muffin cups for under $1. Also, I recently found 4lbs of non-GMO cane sugar for $2.99 at Aldi’s grocery store.
2 Finishing the Race: Dieting Obsessions, Self-Criticism, and Insecurity Eat My Dust! Chapter 26