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the haas machine: Whole Wheat Carrot Walnut Muffins

Tuesday, March 6, 2012

Whole Wheat Carrot Walnut Muffins

I made these beauties last night. They are the perfect "breakfast" when John has to go to work early or when I need a midnight snack. Or more like any time snack. And the best part is that they are made with whole wheat flour & are white sugar free. Oh yeah, & they taste amazing!
Whole Wheat Carrot Walnut Muffins
1 1/2 cups whole wheat flour
1 cup oats
1/4 cup demerara
1 tbsp baking powder
1/2 tsp cinnamon
1/4 tsp salt
1 cup milk
1 egg
1/4 cup honey
1/4 cup  unsweetened applesauce
1 tsp vanilla
1 carrot, grated
1/2 cup chopped walnuts

Start by preheating your oven to 375 degrees. Using butter grease a muffin tin, or line the tin with paper liners. Next, prepare the carrot by chopping it into 1 – 2 inch pieces & pulsing in the food processor. It’s so much easier than sitting there grating the carrot.

Next, combine dry ingredients in one bowl & the wet ingredients in a separate bowl. Add the wet ingredients to the dry ingredients & lightly mix. Once just combined mix in the carrots & walnuts. (Note: I like to additionally pulse my walnuts in the food processor to make them nice & small.)

Once everything is combined, using a regular sized ice cream scoop, scoop the batter into your buttered muffin tin. Bake in the oven for about 20 minutes, or until when tested with a toothpick the toothpick comes out clean.

Recipe adapted from Living Lou



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