chocolate chip carrot muffins

Muffins really deserve their own food group.  So many healthy ingredients jammed into a personal, portable serving… and oh so delicious.  This muffin recipe, adapted from Mel's Kitchen Cafe, is a great way to sneak veggies into your toddler's diet… but be warned: they're highly addictive at any age.  

Chocolate Chip Carrot Muffins                                                                                    Makes 12 muffins

Ingredients

• 3/4 cups whole wheat flour

• 3/4 cups spelt flour

• 1 teaspoon baking soda

• 1 1/4 teaspoon ground cinnamon

• 1/4 teaspoon ground nutmeg

• 1/2 teaspoon salt

• 2 tablespoons butter, melted

• 1/2 cup pure maple syrup

• 1 egg, lightly beaten

• 1 teaspoon pure vanilla extract

• 1/2 cup unsweetened applesauce

• 1/2 cup mashed banana (or you can omit the banana and use 1 cup applesauce)

• 3/4 cup finely shredded carrots (about 2-3 medium carrots)

• 1/2 cup (or so) dark chocolate chips (optional)

Method

1. Preheat the oven to 350 degrees F. Line a 12-cup muffin tin with paper liners. 

2. In a large bowl whisk together the flours, baking soda, cinnamon, nutmeg, and salt.

3. Make a small well in the center of the dry ingredients and add the butter, maple syrup, egg, vanilla, applesauce and mashed banana.

4. Stir ingredients together until just combined and there are still some spots of flour remaining.

5. Fold in the shredded carrots just until combined (don't overmix or the muffins will be dense). 

6. Distribute the batter evenly among the muffin liners. Bake for 15-20 minutes until a toothpick inserted in the center of a muffin comes out clean. 

7. Remove to a wire rack to cool completely. Keep covered at room temperature.