Is there such a thing called, a “September muffin”? I don’t know why, but these are the perfect transition for fall flavors. you see, I’m always on the hunt for muffin recipes. My daughter devours them, most of the time not even questioning what’s in them which for a parent is pretty awesome. One day I found myself needing to restock the freezer with some muffins and had WAY too many carrots on hand.
And honey. See where I’m going with this?
When I go to the farmers market, I usually buy a large jar of local honey and besides stopping myself from eating it straight up, I like using it’s flavor profile for different dishes. Make sure you grate these FINELY, the whole point is for the carrot to really blend and in a way, your kiddos won’t notice they’re eating a vegetable…that is, if you happen to have some picky eaters.
These are absolutely delicious and my husband, who doesn’t really care much for muffins, LOVED these. You can totally take out the walnuts, but my daughter didn’t mind the extra crunch.
Carrots and honey is usually a dinner side dish for us…but for a muffin? It was a nice surprise and a change up to our routine.
And the perfect muffin to get us into the PRE-autumn mood.
- 1 cup of all purpose flour
- 1 cup of whole wheat flour
- 1/3-1/2 cup of sugar
- 1/2 cup of honey
- 1 teaspoon of vanilla extract
- 3/4 cup of vegetable oil or unsweetened applesauce
- 1 teaspoon of cinnamon
- 2 cups of finely shredded carrots
- 4 eggs
- 1 teaspoon of baking soda
- 1 cup of chopped toasted walnuts
- Preheat oven for 350 degrees. Place cupcake liners or spray a 12 count muffin tin.
- In a medium bowl, mix all the dry ingredients. Add the walnuts to the dry ingredients and toss until all the walnuts are coated.
- In a large bowl, beat the eggs, vegetable oil, honey, vanilla, and sugar until completely smooth. Add your finely shredded carrots to this mixture and stir until thoroughly combined.
- Add the dry ingredients to the carrot mixture and gently mix. Once all the dry ingredients are mixed, grab a cookie scoop and pour a serving in each cupcake liner.
- Bake for 16-18 minutes. They will look more brown than you are probably used to seeing. Check to make sure it's cooked before taking it out. Let it cool for 10 minutes before removing and placing it on a cooling rack.
Don’t be alarmed by how dark they look! That’s the honey working it’s magic.
I personally think the powered sugar on top make them even prettier, perfect for a brunch!
The best part of these muffins is not only are they good for you, but aren’t overly sweet…
…and if that doesn’t stop my daughter from eating them, I think that’s a home run in my book.