Whole Wheat Carrot-Nut Muffins

Prep Time: 10 Minutes

Cook Time: 18 Minutes

Ready In: 28 Minutes

Servings: 1

Whole Wheat Carrot-Nut Muffins are everything you love about carrot cake with plenty of cinnamon and cloves for added spice.

Ingredients:

1 cup all-purpose flour

3/4 cup firmly packed dark brown sugar

1/2 cup whole wheat flour

1/4 cup wheat germ

2 tablespoons ground cinnamon

1/2 teaspoon ground cloves

2 teaspoons baking powder

3/4 teaspoon baking soda

1/2 teaspoon salt

1/2 cup coarsely chopped walnuts

3 large eggs, lightly beaten

3/4 cup vegetable oil

1 cup buttermilk

2 teaspoons vanilla extract

2 cups finely grated carrots

1/4 cup sunflower seeds

Directions:

1. Preheat oven to 375°. Line a 12-cup muffin pan with paper liners.
2. Stir together first 9 ingredients in a large bowl. Stir in walnuts. Whisk together eggs and next 3 ingredients in a medium bowl; stir in carrots. Stir carrot mixture into flour mixture just until moist. (Do not overmix; batter will be thick.) Spoon batter into prepared muffin pan, and sprinkle with sunflower seeds.
3. Bake 18 to 20 minutes. Remove from pan; cool on a wire rack.
4. VARIATION: Stir 1 cup sweetened shredded coconut into dry ingredients. Bake as directed.

By RecipeOfHealth.com