Question: What do you make with a lone carrot that you totally forgot was sitting at the bottom of the veggie drawer of the fridge?
Answer: Muffins. Obviously.
Muffins are probably the world’s best breakfast food. They’re a thin layer of frosting away from being dessert, but you can make them healthy enough to justify starting your day with them. We like to bake several batches of different kinds of muffins, stick them in the freezer, then take one out at night so it’s thawed and ready to eat by morning.
These carrot apple muffins are one of our favorite types to make. With the exception of a teeny, tiny bit of sugar (which you probably don’t even have to use, if you’re not a sweet tooth), there’s nothing but goodness in these tasty breakfast treats. They’re really versatile, and you can use any kind of *flour, milk and oil that suits your diet. Pro tip: cut the muffins in half horizontally, toast them and spread them with cream cheese. You won’t be sorry.
-Nicole & Christie
(*For gluten-free, we recommend an all-purpose baking mix. We haven’t tested it with anything else.)
CARROT APPLE MUFFINS
Adapted from Whole Foods
Makes 12 muffins
1 1/4 cup whole-wheat or all-purpose flour
2 tbsp. sugar
1 tsp. cinnamon
1/4 tsp. ginger
1/2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1 cup carrot, grated (approx. one large carrot)
1/2 cup unsweetened applesauce
2 tbsp. honey
1 egg + 2 egg whites, lightly beaten
1/4 cup milk of choice
1/4 cup vegetable, canola or coconut oil
1 tsp. vanilla extract
Preheat oven to 350°F.
In a large bowl, whisk together flour, sugar, cinnamon, ginger, baking powder, baking soda and salt. In a separate bowl, combine carrots, applesauce, honey, eggs, milk, oil and vanilla.
Add half the carrot mixture to the flour mixture and stir until just blended (do not overmix). Repeat with remaining carrot mixture.
Spoon batter into muffin cups or greased muffin tin. Bake about 20 minutes or until a toothpick in the center of a muffin comes out clean.