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.
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.
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.
- 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
- Preheat oven to 350 degrees
- Combine the flour, baking soda, salt, cinnamon and nutmeg in a large bowl.
- In a separate bowl blend sugar with the eggs, yogurt, pumpkin and vanilla. Pour wet ingredients in with the dry.
- Fold in grated carrots and raisins.
- Bake for 20-25 minutes