If you could smell my house right now, you would be at the store getting all these ingredients and going home to make them immediately. These are SO DELICIOUS. Even my husband who is totally grossed out by the idea of carrots inside muffins had to try one after the smell filled our house.
I know the concept of carrots inside muffins might be hard to wrap your head around but carrots actually can be sweet and really add an awesome flavor to this carrot cake like spiced muffins.
These are low in carbs (compared to normal muffins) and high in protein. You can also play around with what kind of sugar/sweetener you use. You can use honey or maple syrup and see how that might change the flavor too. Also be creative with what you add to these as well, you can always skip on the cranberries and make these even higher in protein by subbing them out for pecans or almonds. You can try adding flaxseed meal, egg replacement instead of eggs! The world is your oyster :)
Spiced Carrot Cranberry Muffins
Ingredients 3/4 cup white flour 1 cup whole wheat flour 1/4 cup brown sugar 1/4 cup white sugar (I used truvia baking blend) 2 tsp pumpkin pie spice 2 tsp baking powder 3/4 tsp baking soda 1/2 tsp sea salt 7oz plain Fage Greek yogurt 4 TBS melted coconut oil 1 egg 4 TBS almond milk 1 1/2 cups shredded steamed carrots 1 cup cranberries (dried or fresh will work)
Procedure Preheat oven to 375 and spray muffin tin with nonstick coconut oil cooking spray In a medium bowl combine all dry ingredients and whisk until blended In another medium/small bowl combine all wet ingredients and whisk until blended Make a well in the middle of dry ingredients and pour wet ingredients into well and fold dry into wet well with rubber spatula until half way combined. Now add carrots and cranberries to half blended mix and continue to fold ingredients until fully combined Spoon mixture into muffin tin (mixture will be thick so not to worry!) Fill muffins evenly into tin until 3/4 way full in each Cook for 20 minutes Enjoy!