Carrot Muffins

This morning was a good day for muffins. I'm tired of my kids eating so much cold cereal, so I've set a goal to make some different breakfasts to shake it up a bit. I didn't know what type of muffin to do, then I saw I had a bag of shredded carrots and thought, yeah that would be good. I decided to make carrot muffins. I did a quick search here and found a good sounding recipe. I did change some things around. I really liked how they turned out, my son ate 1 1/2, but my daughter was not thrilled to see carrots in her muffins. It did turn into a battle. I had to do the typical lines..."You need to eat one bite before you get down, just try them you'll like them, you can pull the carrots out." Things like that. It probably was my fault I didn't cut up or shred the long shredded carrots at all. I know if they were hidden better it wouldn't have wigged her out so much. I don't know what the deal is though she loves carrots. Hmmm... oh well I guess it's just one of those things.

These were pretty simple to make, but next time I will make the carrot chunks A LOT smaller. I didn't mind it, but I guess I can see why kids get weirded out when they see big stringy vegetables poking out of their breakfast :)

Carrot Muffins

2 C whole grain flour (I used spelt)

1/2 tsp baking soda

1/2 tsp baking powder

2 tsp cinnamon

1/4 tsp nutmeg

1/4 C coconut sugar

1/2 C ground flaxseed

1/2 tsp salt

1/2 C applesauce

2 C finely shredded carrots, very fine :)

1/4 C raw honey

1/2 C almond milk

1 T apple cider vinegar

1/3 C semi sweet chocolate chips

Preheat oven to 350 degrees. Combine all dry ingredients into medium bowl. Mix carrots, honey, milk, vinegar, and applesauce in small bowl. Combine wet ingredients with dry ingredients. Mix well. Fold in chocolate chips. Spoon batter into greased muffin tip so they are 3/4 full. Bake for 18 minutes, until tops are golden. Enjoy!