Sweet revenge for vegetable shunners, these muffins — made exceptionally chewy and delicious with golden raisins and rolled oats — serve up your yellows without turning you green. Every mouthwatering morsel also packs in baby-friendly whole grains and mom-friendly fiber.
Ingredients
- 1 cup whole-wheat flour
- ¼ cup ground flaxseed or wheat germ
- ¼ cup rolled oats
- 1 tsp baking soda
- ¾ cup chopped walnuts
- 2/3 cup golden raisins
- 1 cup white grape juice concentrate
- 2 large eggs, lightly beaten
- ¼ cup canola oil
- 1 tsp vanilla extract
- 2 tsp minced peeled fresh ginger
- 1 cup grated carrots
Instructions
- Preheat the oven to 375F. Line a standard-sized muffin tin with paper liners.
- In large bowl, combine the whole-wheat flour, flaxseed, oats, and baking soda. Stir in nuts and raisins.
- In medium bowl, combine juice concentrate, eggs, oil, vanilla, and ginger. Whisk to blend. Add the juice mixture to the flour mixture and stir gently just until the batter is smooth and well blended; do not overmix.
- Gently fold in carrots. Spoon batter evenly into prepared muffin tin. Bake about 20 minutes, until a toothpick inserted into the center comes out clean.
- Transfer to a wire rack and let cool 10 minutes. Remove muffins from tin; let cool completely. Muffins can be stored in an airtight container for 3 days or individually wrapped in plastic wrap (and then in an airtight container or freezer bag) and frozen for a month.
Makes 12 muffins
Nutritional Information
- 2 muffins: 405 calories
- Vitamin C: ½ serving
- Green/yellow vegetables: 1 serving
- Whole grains: 1 serving
- Fat: ½ serving
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