Pumpkin, Carrot and Raisin Muffins

I’ve mentioned on here before that my toddler is a very picky eater. The only way I can get her to eat vegetables is by hiding it in her food, usually in the form of a smoothie. Since we eat our fair share of muffins in this house I’m not sure why it took me so long to use this as one of my hiding spots. Now that I’ve successfully tried it I’m now thinking up all the different flavor combinations I can make to add more vegetables into breads and muffins. I can say with all honesty these Pumpkin, Carrot and Raisin muffins are 100% toddler approved.

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These dense muffins are packed full of good for you ingredients. Pumpkin and carrots are loaded with Vitamin A and raisins are a great source of iron.  Since I used whole wheat flour that takes the fiber content up as well. They are perfectly spiced and just sweet enough to keep you satisfied but not left feeling like you just ate a sugar bomb for breakfast.

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These muffins freeze well by wrapping them in saran wrap and storing in a sealed container. I love having muffins tucked away in the freezer to pull out at a later date when I need something quick, healthy and delicious.

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Pumpkin, Carrots and Raisin Muffins
 
Prep time
Cook time
Total time
 
Author:
Serves: 18 muffins
Ingredients
  • 2 cups white whole wheat flour
  • 2 teaspoons baking soda
  • ½ teaspoon salt
  • 2 teaspoons cinnamon
  • ½ teaspoon nutmeg
  • ½ cup brown sugar
  • 3 eggs
  • ½ cup Plain non fat Greek Yogurt
  • 1 cup pumpkin puree
  • 1 teaspoon vanilla extract
  • 1 cup grated carrots (about 2 large)
  • ½ cup raisins
Directions
  1. Preheat oven to 350 degrees
  2. Combine the flour, baking soda, salt, cinnamon and nutmeg in a large bowl.
  3. In a separate bowl blend sugar with the eggs, yogurt, pumpkin and vanilla. Pour wet ingredients in with the dry.
  4. Fold in grated carrots and raisins.
  5. Bake for 20-25 minutes
Nutrition Information
Serving size: 1 muffin Calories: 112.5 Fat: 1.2 Saturated fat: .3 Carbohydrates: 23.7 Sugar: 12.3 Sodium: 245 Fiber: 2.7 Protein: 3.6 Cholesterol: 31
 

 

 

 

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By | 2018-06-01T09:37:56+00:00 February 5th, 2015|breads/muffins|3 Comments

3 Comments

  1. Elizabeth @ Enjoy Every Bite February 5, 2015 at 8:24 am

    These look so yummy! I love sneaking in veggies (and whole wheat) for my toddler too. Pinning these!

  2. Elizabeth February 5, 2015 at 8:58 am

    I’m so glad you share this…I’ve been so excited to try it since we first chatted about healthy breakfast items for the kiddos. PS love the “sugar bomb” comment – so true!

  3. admin February 5, 2015 at 9:01 am

    Thanks!

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