I had a harder time choosing a muffin recipe for this month than I anticipated. Too many choices! I knew I wanted something fall-like and didn’t want to spend much on specialty ingredients.
Ultimately, I settled on this Healthy Carrot Cake Muffin recipe from Wholefully that I saved forever ago. I was also a little skeptical of it – would a “healthy” muffin taste good? How dry would a muffin with 100% whole wheat flour be? Could I get away with skipping the frosting?
Ultimately, my concerns were unfounded. These muffins were not at all dry and they’re not overly sweet. I really like them without the frosting. Best of all, I had all the ingredients on hand and they came together really quickly. Even 2-year-old E loved them with means I already need to make another batch.
I followed the recipe pretty much exactly. I chose to hand grate the carrots on a box grater, which worked out great. Regular whole wheat flour worked totally fine (I only just now noticed that the recipe says white whole wheat flour which I may try next time since I have it on hand). I also skipped the nuts to avoid allergies and used coconut oil.
Shoutout to @elizanne85 on Instagram for sharing her #RelishmentsBakes results! I so appreciate your participation.
Stay tuned for a new challenge soon!
