Looking for more ways to use up all those fresh garden vegetables? Here’s a healthful Carrot Muffin recipe!
1 c whole-wheat flour
3/4 tsp baking powder
1/2 tsp baking soda
1 tsp pumpkin spice (can also use apple pie spice, or a mixture of your favorites)
1/4 tsp salt1/2 c plain yogurt (I use dairy free coconut yogurt)
1/3 c packed brown sugar
1/4 c canola oil
2 large eggs
1/2 tsp vanilla extract
1 c shredded carrots
1. Adjust oven rack to middle position and heat oven to 375°. Grease one 24-cup mini muffin tin.
2. Whisk flour, baking powder, baking soda, pumpkin pie spice, and salt together in a medium bowl. Whisk yogurt, sugar, oil, eggs, and vanilla together in a large bowl. Using rubber spatula, stir and carrots until fully incorporated. Add flour mixture and stir until just combined.
3. Divide batter evenly among mini muffin cups. Bake until toothpick inserted in center of muffin comes out clean, 10 to 12 minutes. Let muffins cool and muffin tin on wire rack for 10 minutes.