I love having muffins for breakfast – easy to grab, heat up, and eat in the morning when I am not fully functioning yet. Best of all Monkey loves them too, so they are a quick meal when we are trying to get out the door for the day. I like to make up a large batch and freeze them so that I don’t have to bake as often. However some muffin recipes can be full of sugar and not very healthy at all.
I have been working to find muffin recipes that use whole wheat flour but don’t taste like cardboard, don’t have a ton of sugar, and include some fruit. This time around I decided to add in grated carrots and Greek Yogurt as well. The result a dense moist tasty muffin that the whole family loves.
Blueberry Carrot Muffins with Yogurt
- 3 cups whole wheat flour
- 4 tablespoons ground flax meal
- 4 teaspoons baking powder
- 1 teaspoon salt
- 1 teaspoon cinnamon
- 4 eggs
- 500 g container of Greek Yogurt - I used Danone Oikos Plain Greek Yogurt
- 1/2 cup packed brown sugar
- 4 tablespoons canola oil
- 1 1/2 cups fresh or thawed frozen blueberries
- 1 cup grated carrots
- 1/2 cup apple juice
- Preheat the oven to 375°F. Coat muffin pan with cooking spray or oil.
- In a large bowl, combine together the flour, ground flax meal, baking powder, salt, and cinnamon.
- In a small bowl, whisk together the eggs and yogurt.Whisk in the sugar, oil and apple juice. Add to the flour mixture and stir just until the dry ingredients are moistened.
- Stir in the blueberries and grated carrots.
- Divide into muffin tins, filling them 2/3 full.
- Bake for 20 minutes, or until a wooden pick inserted in the center of a muffin comes out clean.
I am think the next time I make these muffins I will try a different flavour of Danone Oikos Greek Yogurt, I bet the strawberry or vanilla would go perfectly!
Disclosure: I received a sample of this product as compensation for this post. The opinions are strictly my own.