Here I go again hiding veggies in things that my girls think are treats. I don’t actually have to try that hard to get them to eat carrots, but my theory is that if you can make something that tastes good and be good for you, why wouldn’t you do it. Traditionally, carrot cake or muffins are spiced with cinnamon and ginger. These are warm and inviting flavors and I love them during the fall and winter seasons, but with the Easter Bunny on his way I had carrots on the brain. The lemon gives an unexpected brightness and brings these right into spring. I actually love the taste of whole wheat flour, but if it makes you feel like you’re chewing cardboard you can swap this out for white whole wheat or do a combination of whole wheat and traditional all purpose. The great thing about hiding carrots in these is that they are naturally sweet, so you don’t need a lot of extra sweeteners making these perfect for breakfast or an afternoon snack.
Lemon Carrot Muffins
This recipe yields 12 muffins or 6 jumbo muffins.
- 1 3/4 cups whole wheat flour
- 3 Tbsp coconut sugar
- 1 1/2 tsp baking powder
- 1 tsp ground cinnamon
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp ground ginger
- 2 cups peeled and grated carrots (This could be 3-6 carrots depending on how big they are, but doesn’t take long to grate them on a box grater like mine or you could use your food processor with the grater attachment.)
- 2 lemons, zested
- 1/2 cup roughly chopped walnuts
- 1/3 cup melted coconut oil
- 1/4 cup molasses
- 2 eggs, at room temperature
- 2 Tbsp lemon juice
- 1/2 cup milk
- Preheat oven to 425 degrees Fahrenheit (400 degrees for jumbo muffins). Grease all 12 cups (6 for jumbo muffins) on your muffin tin with non-stick cooking spray.
- In a large mixing bowl, combine the flour, sugar, baking powder, cinnamon, baking soda, salt, ginger. Blend well with a whisk. Add the grated carrots, lemon zest, and chopped walnuts to the other ingredients and stir to combine.
- In a medium mixing bowl, combine the oil and molasses and beat together with a whisk. Add the eggs and beat well, then add the milk and lemon juice and mix well.
- Pour the wet ingredients into the dry and mix with a spoon, just until combined (a few lumps are ok, you don’t want to over mix). Divide the batter evenly between the 12 muffin cups. Bake muffins for 15-17 minutes (22-25 minutes for jumbo muffins), or until the muffins are golden on top and a toothpick inserted into a muffin comes out clean.
- Place the muffin tin on a cooling rack to cool.