Muffin’s Healthier Side

I’m a single mom of a 5 year old (soon to be 6 year old – gulp!) and proud to boast that she is a fantastic eater.  She enjoys a wide range of foods including a variety of vegetables.  In fact she has been known to ask me to make her Brussel sprouts or her favorite kale dish.  Yes, I’m going to take a moment to beam with pride.  (pause)

I’ve never been the type of mom to disguise vegetables in order to trick my daughter into eating them.  Nor do I call them by anything else than their name.  Kale is kale and spinach is spinach and a beet is a beet … period.  But I do look for creative ways to give everyday food and treats an added punch of vegetables and fruits when I can.

After my daughter was born and she began eating solid foods, I had a grand vision to write a cookbook.  The idea was to create 15 recipes on how to incorporate more fruits and vegetables into foods that kids (and adults) would love.  After all, us adults probably don’t eat as many vegetables as we should.

But the cookbook idea stalled and I never picked it up again.  Sadly, this happens to me a lot.  As a person that literally has idea after idea after idea popping into my head on a daily basis, a lot often fall to the waste side never to come to fruition.  (sigh)

But I do have a delicious muffin recipe that I would love to share.  The inspiration behind this recipe was to take your typical muffin recipe, remove the “negative” ingredients and replace them with a healthy alternative.  It’s been tested by many children and each time, it was a hit. In fact, I’ve had kids pick these muffins over a cupcake.  Now that says a lot.

So if you’re in the mood to bake and try something different, check out this recipe.  If you do make them, tell me what you think!


Whole Wheat Carrot Apple Muffins

Ingredients  (Yield: 12 muffins)

1 1/2 cups Whole wheat flour (or Gluten-free flour)
1/2 cup All-purpose flour
2 teaspoons Baking soda
1/4 teaspoon Salt
2 teaspoons Cinnamon
1/4 teaspoon Ground cloves
1/4 teaspoon Allspice
1/4 teaspoon Pumpkin spice
1 cup Brown sugar
1/4 pound Carrots, peeled
1/2 cup Raisins
3 Large eggs
1 cup Unsweetened apple sauce
2 teaspoons Vanilla
1 Granny smith apple
  • Preheat oven to 350 degrees. Grease or line muffin pan with baking cups.
  • Into a large bowl, sift together flours, baking soda, salt, cinnamon, cloves, allspice, and pumpkin seasoning. Whisk in the sugars just until blended.
  • Coarsely shred carrots to measure 2 cups. Add to flour mixture along with raisins. Toss to incorporate.
  • In a bowl whisk together eggs, applesauce and vanilla. Peel and core apple and coarsely shred. Add apple to egg mixture to incorporate.
  • Add egg mixture to flour mixture stirring until batter is just combined. Do not over mix.
  • Divide batter among muffin cups, filling 3/4 full and bake for 15 to 20 minutes, and a tester comes out clean.

Cool muffins in cups on a wire rack for 5 minutes before turning out onto rack to cool completely.

Store It: Store muffins in an airtight container at room temperature for up to 5 days.



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