Looking for a quick, healthy breakfast or snack on-the-go? Try these hearty muffins! With carrots, whole wheat flour, ground flaxseed, raisins and heart-healthy walnuts these muffins are substantial enough to keep you full throughout your busy day. This recipe is also dairy-free, but if you prefer, you can use cow’s milk in place of the soy or almond milk.
Carrot & Raisin Whole Grain Muffins
Adapted from Good Housekeeping’s Simple Vegan! cookbook
1 cup old-fashioned oats
1 cup bread flour (or ShopRite All-Purpose Flour)
1 cup ShopRite Whole-Wheat Flour
1/2 cup ShopRite dark brown sugar
1/4 cup ground flaxseed
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp sea salt
1 tsp pumpkin pie spice
1 1/2 cups unsweetened almond milk (soy or cow’s milk can be substituted)
1/4 cup unsweetened applesauce
3 tbsp canola oil
1 tsp ShopRite pure vanilla extract
1 cup carrots – shredded or finely diced
1/2 cup raisins
1/2 cup ShopRite chopped walnuts
1 tsp ShopRite granulated sugar
Preheat oven to 400 degrees and grease a muffin tin with nonstick cooking spray.
In a blender or food processor, blend oats until finely ground.
In a medium bowl, combine dry ingredients (oats, flours, brown sugar, flaxseed, baking powder, baking soda, salt and pumkin pie spice). In a small bowl, whisk together soy or almond milk, applesauce, oil and vanilla. Stir into the flour mixture until just moistened, then fold in carrots, raisins and walnuts.
Spoon muffin batter into muffin tins and sprinkle with granulated sugar.
Bake 25-30 minutes. Let cool a few minutes in tin, then transfer to a wire cooling rack.
These muffins freeze well too– just wrap them individually in plastic wrap and place in a large freezer-safe bag. When you need to grab a quick snack, remove from the freezer, unwrap & thaw! You can also cut the muffins in half before freezing and, when you are ready to eat, just pop the halves in the toaster oven.
IMPORTANT NOTICE: As a POTLUCKTM blogger, I received the ShopRite baking ingredients listed in this post from ShopRite for free.