I’m always on the hunt for healthier alternatives to traditional food. Muffins are one of those deceptive foods. They look relatively innocent, but too often are filled with bad fats, too much sugar and white flour. While our Carrot Apple Muffins shouldn’t take the place of a salad they are a healthier alternative and an easy to pack snack. So gather up some ingredients, call your kids into the kitchen and let’s get cooking!
- 1½ cup whole wheat flour
- ¾ cup flaxseed meal (I use Bob's Red Mill- located in the baking aisle near flours)
- ¾ cup quick oats
- ½ cup agave (or sweetener of your choice, could also use mashed banana)
- 2 tsp baking soda
- 1 tsp baking powder
- ½ tsp salt
- 2 tsp cinnamon
- ½ teaspoon clove
- ½ teaspoon nutmeg
- 1½ cups finely shredded carrots
- 2 peeled and shredded apples
- 1 mashed banana
- ¼ cup raisins
- ¼ cup chopped dates (or ¼ cup more raisins
- 1 cup chopped walnuts (optional)
- ¾ cup almond milk (or milk of choice)
- 2 tablespoons flaxseed meal mixed with 6 tablespoons of water (or 2 beaten eggs)
- 1 tsp vanilla
- Peel and shred the apples and carrots.
- Mix together the carrots, apples, agave, milk, flaxseed meal/water mixture, vanilla, banana, raisins, dates and walnuts.
- Next add the flour, oats, flaxseed meal, baking soda, baking powder, salt, cinnamon, clove and nutmeg.
- Stir until just combined.
- Grease muffin tin (or use liners).
- Fill muffin tin with batter so that it almost reaches the top (leave about 1 inch).
- Bake at 350 degrees for 20 minutes or until knife comes out clean.
- Let cool for approximately 15 minutes.
TIME TO MAKE CARROT APPLE MUFFINS!
Peel and shred the apples and carrots. This was the first time I let Quinn peel his own carrots. He was so excited! Giving kids ownership over food preparation is an easy way to encourage them to try new things. Yes, cooking takes a little longer when you adjust to a child’s pace, but it can be such an enriching experience for your child. Cooking builds language development (reading ingredients, following verbal instructions), math skills (measurement, fractions, addition), science exploration (changes in food during cooking process) and a deeper appreciation for the food we eat (what a food looks like whole, why is there dirt on it, how does it grow, where does it grow, etc.).
Mix together the carrots, apples, agave, milk, flaxseed meal/water mixture, vanilla, banana, raisins, dates and walnuts. Next add the flour, oats, flaxseed meal, baking soda, baking powder, salt, cinnamon, clove and nutmeg. Stir until just combined. Grease muffin tin (or use liners). Fill muffin tin with batter so that it almost reaches the top (leave about 1 inch).
Bake at 350 degrees for 20 minutes or until knife comes out clean. Let cool for approximately 15 minutes. Enjoy!
What other recipes would you like to see made healthier? Leave a comment below.
