Whole Wheat Carrot Muffins

by Cindy Suelzle on November 20, 2015
Cindy Suelzle
(1)
Overall Rating: 5/5 | Kids Rating: 0/5

Description:

Loaded with flavourful ingredients like toasted nuts, coconut and grated carrots, soft and moist and of course delicious. This is the recipe I use with the pulp after I make carrot juice with my fresh carrots. Thank goodness for THRIVE LIFE though - I don't have to make juice to have delicious carrots ready to go. In fact, I don't even have to have carrots. With THRIVE - everything is ALWAYS in season!

Serves: 18

Prep Time: 10 min

Cook Time: 25 min

Total Time: 35 min

Total Time:
Prep Time:
Cook Time:
35 min
10 min
25 min
* Adjusting the servings on a recipe adjusts only the first measurement for each ingredient, and does not adjust any measurements in the directions.

Ingredients:

  • 1 c. THRIVE Carrot DicesTHRIVE Carrot Dices (rehydrate with 1 cup of water) OR 2 cups of coarsely grated fresh carrots
  • 2 c. Whole Wheat Flour
  • 1/2 c. Cane Sugar
  • 1/2 tsp. Iodized Salt
  • 1 tsp. Baking Powder
  • 1 tsp. Ground Cinnamon
  • 2 tbsp. Whole Egg Powder (add additional 1/4 c water to liquid) OR 2 whole eggs
  • 3 tbsp. THRIVE Instant MilkTHRIVE Instant Milk (add 1 cup water to liquids) OR 1 cup milk
  • 1/2 tsp. Baking Soda
  • 1 c. Walnuts/Pecans toasted and coarsely chopped, OR shredded unsweetened coconut OR combination
  • 1 tsp. Vanilla Extract
  • 1/3 c. Vegetable Oil - your choice


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Directions:

  1. Toast the pecans or walnuts for about 8 minutes or until lightly browned and fragrant. Chop them coarsely.
  2. Preheat oven to 350 degrees F (180 degrees C) and place rack in center of oven. Place paper liners in 18 muffin cups.
  3. In a large bowl whisk together dry ingredients. Stir in the nuts and coconut. When using THRIVE milk and eggs, I just add them to the dry ingredients and then add the appropriate extra liquid to the oil later. SO CONVENIENT.
  4. Most of the time I stir the carrots in dry and then add the water to the liquids, allowing the batter to sit a few minutes to plump up at the end, before baking. Otherwise, fold in the rehydrated carrots at the end.
  5. Mix all liquids together. Oil, water from egg powder, water from milk powder, vanilla (and water from carrots if you're adding them dry).
  6. Fold wet ingredients, along with the grated carrot (if you didn't add them dry already), into the flour mixture, stirring just until moistened.
  7. Evenly divide the batter between the prepared muffin cups and bake for 20 - 25 minutes or until a toothpick inserted in the center comes out clean.
  8. Remove from oven and let cool on a wire rack. After about 10 minutes remove the muffins from the pans and cool completely on a wire rack.
  9. Nice to frost with cream cheese frosting if desired.