Blender Whole Wheat Spiced Carrot Breakfast Muffins

I love playing around with my own recipes and seeing how I can tweak them to make them easier or to just give them a slight twist to add some variety. For this recipe I took my carrot mini muffins and instead of shredding carrots, I used a bag or sliced baby rainbow carrots that I had in the fridge and blended it together with all the wet ingredients. Not only is this an easy way to mix all the wet ingredients, but it results in the fluffiest muffins! My kids don't mind seeing carrots in their muffins but there are plenty of children who run at the site of a veggie, so what is great about this recipe is that the carrots are completely blended in with batter so you don't see the veggie, but what you taste is a moist and delicious muffin. You can serve these for breakfast or pack them for an on the go snack! My mini muffins are served with a cinnamon glaze, you can certainly do that here or keep them a little less sweet, it really depends on how you want to serve them. Or do half and half so you have some sweeter for when you have the craving, and some more savory! Here is the original recipe!

https://www.theingredientthief.com/post/spiced-mini-carrot-muffins-with-cinnamon-glaze

Makes 12 Muffins

• 16 oz bag baby carrots, rainbow carrots or carrot slices

• 2 tbsp canola oil

• 1/2 cup unsweetened apple sauce

• 3 large eggs

• 1/3 cup loosely packed light brown sugar

• 1 teaspoon pure vanilla extract

• 1 1/2 cups whole wheat flour

• 1 1/2 teaspoons baking powder

• 1/2 teaspoon baking soda

• 3/4 teaspoon salt

• 1 teaspoon ground cinnamon

• 1/2 teaspoon ground ginger

• 1/4 teaspoon grated nutmeg

• 2 tbsp chia seeds

1. Preheat oven to 350°F with rack in middle. Spray a non stick muffin pan with cooking spray

2. Whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg in a bowl.

3. In a blender add carrots, canola oil, apple sauce, eggs, brown sugar and vanilla. Blend until smooth

4. Pour blender ingredients into dry ingredients and mix with a rubber spatula or wooden spoon until just combined

5. Divide batter among lined muffin cups and bake until golden and a wooden pick inserted into center of a cupcake comes out clean about 25-30 minutes

6. Cool in pan on a rack 5 minutes. Remove cupcakes from pan and cool on a wire rack. Serve warm or room temperature

7. Store in an air tight container for up to 4 days or freeze for up to 3 months.