A couple of days ago, I put out this post:
Well, I’ve finally gotten my act together and it’s time to share with you the tastiest wicked healthy muffin I’ve ever put into my mouth. If you don’t believe me, here’s what some of my friends had to say:
What’s not to love!
I ate one for breakfast for 4 straight days accompanied with fresh juice (cucumber, lemon, apple, carrot) I’m on a kick of that flavor combo lately…so refreshing! and of course eaten with a glob of peanut butter on every bite. Mmmmm! 🙂
Wicked Healthy Carrot Cake Muffins
- 1 1/2 cups whole wheat flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 tablespoon ground cinnamon
- 1 cup wheat germ
- 1 tablespoon flax seeds
- 1 tablespoon chia seeds
- 1 1/3 cups skim milk
- 1/3 cup olive oil
- 2 eggs
- 1 teaspoon vanilla extract
- 2 cups grated carrots (3-5 medium carrots)
- 1 ripe banana
- 3/4 cup raisins
- Preheat the oven to 350°F.
- Set aside a 12-cup muffin pan out, lined with paper liners and sprayed with cooking spray.
- In a bowl, mix the flour, baking soda, baking powder, salt, and cinnamon together (dry ingredients). Set aside.
- In another bowl, quickly beat together the wheat germ, flax seeds, chia seeds, skim milk, olive oil, and eggs and let sit for 5 minutes (wet ingredients).
- In yet another bowl, mash the banana and vanilla extract together. Stir in the grated carrot (filling ingredients).
- Pour the filling ingredients onto the wet ingredients and stir.
- Pour the filling and wet mixture onto the dry ingredients and stir. Don’t over stir.
- Fold in the raisins.
- Evenly spoon the batter into the 12 muffin liners that have been sprayed with cooking spray. There should be enough batter to fill to the top.
- Bake for 18-20 minutes until light brown and a cake tester comes out clean.
- Let cool for 2 minutes and transfer the muffins to a cooling rack to cool completely.
- Serve warm or at room temperature. Best served with butter, jam, or peanut butter.
Servings: 12 muffins