Good for the eyes!
Ingredients
- 1 cup (270 g) puréed carrots
- 1 cup (300 mL) maple syrup
- 2 eggs
- 1/2 Tbsp vanilla extract
- 2 1/4 cups (293 g) whole wheat flour
- 1/2 Tbsp baking powder
- 1/2 tsp baking soda
- 1 tsp salt
- 1 tsp cinnamon
- Desired amount of chopped dried apricots
Directions:
- Preheat oven to 450°F & line a muffin pan with paper muffin cups.
- In a large bowl, combine puréed carrots, maple syrup, eggs, & vanilla extract. Then, mix in flour, baking powder, baking soda, salt, cinnamon, & dried apricots just until combined.
- Fill each muffin well to the top with batter.
- Bake the muffins for 5 minutes at 450°F, then turn the oven to 350°F & bake for 15 more minutes or until golden brown on top. Then, remove from the oven & enjoy!!
Nutrition Resources:
Ahmad T, Cawood M, Iqbal Q, Ariño A, Batool A, Tariq RMS, Azam M, Akhtar S. Phytochemicals in Daucus carota and Their Health Benefits-Review Article. Foods. 2019 Sep 19;8(9):424. doi: 10.3390/foods8090424. PMID: 31546950; PMCID: PMC6770766.
Jones JM, Engleson J. Whole grains: benefits and challenges. Annu Rev Food Sci Technol. 2010;1:19-40. doi: 10.1146/annurev.food.112408.132746. PMID: 22129328.
Średnicka-Tober D, Kazimierczak R, Ponder A, Hallmann E. Biologically Active Compounds in Selected Organic and Conventionally Produced Dried Fruits. Foods. 2020 Jul 27;9(8):1005. doi: 10.3390/foods9081005. PMID: 32726946; PMCID: PMC7466266.