I must be on a cinnamon kick…wait…who am I kidding?!?! When am I not on a cinnamon kick? I could really put cinnamon in just about anything…muffins…cookies…cakes…scones…pies…tarts…you name it—let’s put cinnamon in it! I’m also a big fan of using up ingredients in the house. For some reason, we’ve had an abundance of carrots in the house. Weird, right? The kids must have been going through a carrot phase or something, and now they’ve moved on to another vegetable. (One of the benefits of having a vege mom! 😉 )
So…what does one do with an abundance of carrots? Why, bake of course! We—and by “we” I mean Aaron—pack the kids lunch for school every day. They get tired of sandwiches, so I do my part by trying to help with some variety. One of my contributions that I like to make is different kinds of muffins. Muffins are great because the kids love them, they can act as both a breakfast item and a lunch item, and you can make a bunch at once, covering a few meals. They can be frozen and thawed quickly, and they can pack quite a punch!
These muffins are a great combo of moist, sweet, healthy, and…scrumptiousness! The kids loved them! They were actually gone before I could even think of freezing them, and I’m pretty sure we only made it through one lunch serving.
I love that these muffins have whole wheat flour, wheat germ, and of course carrots…on some level they must be healthy…right? When grating the carrots, make sure to use the small side of the grater—the finer the carrots, the better!
Cinnamon Carrot Muffins
*Adapted from Martha Stewart Living
- 3/4 cup all-purpose flour
- 1/2 cup whole-wheat flour
- 2 tablespoons wheat germ
- 1 1/2 teaspoon ground cinnamon
- 1 ½ teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/8 teaspoon kosher salt
- 1/3 cup vegetable oil
- 1/3 cup almond milk
- ½ TBSP vinegar
- 1/2 cup applesauce
- 3/4 cup light brown sugar
- 2 cups finely grated carrots (4-5 carrots)
Directions:
1. Preheat oven to 350 degrees. Line a muffin tin with paper cups.
2. Whisk flours, wheat germ, cinnamon, baking powder, baking soda, and salt in a bowl. Combine the almond milk and the vinegar and put aside. Whisk remaining ingredients in a separate bowl; add in the almond milk mixture. Fold dry ingredients into wet and mix until just combined.
3. Spoon batter into cups, filling 2/3 of the way full.
4. Bake until a toothpick inserted in the center of a muffin comes out clean, about 22 minutes. Cool in pan for 15 minutes, then transfer to a wire rack to cool slightly before serving.
So, go ahead and bake up some of these deliciously scrumptious…umm…healthy (?) muffins! And go ahead…add an extra pinch of cinnamon. I wouldn’t blame you 😉
What do you like to use cinnamon in?
It's Truly Scrumptious! 