Recipe developed by: Renée Kohlman from Sweetsugarbean
Hearty and nutritious, these muffins make a quick grab-and-go breakfast or afternoon snack. Studded with nuts and yellow mustard seed for crunch, the muffins also have a delicious sweetness from the carrots and dates, and the benefit of being packed with whole grains. These muffins are lovely on their own, or with a good cup of coffee, but lightly spread with butter or cream cheese they are magnificent. The recipe makes a large batch, but the muffins freeze well and can be enjoyed when you're on the go.
Line 2 muffin tins with paper liners, or grease well with butter.
Preheat the oven to 375°F.
Combine all of the dry ingredients (all-purpose flour to salt) in a large bowl.
Stir in the nuts and dates.
a medium bowl, whisk the eggs with the buttermilk, oil and vanilla.
Pour over the dry ingredients and stir just to combine.
Gently stir in the carrots until well mixed.
Scoop into the prepared muffin tins so they are about 3/4 full and sprinkle each with yellow mustard seed.
Bake for about 18-22 minutes, until when a toothpick is inserted in the middle it comes out clean.
Remove from the oven and let cool on a wire rack for about 10 minutes, then remove the muffins from the tins and let cool completely.
Use spelt flour, oat bran or bran instead of the flax seed
Serving Size 1 large muffin
Servings 16
- Amount Per Serving
- Calories 253
- % Daily Value *
- Total Fat 12g19%
- Saturated Fat 2g10%
- Trans Fat .02g
- Cholesterol 26mg9%
- Sodium 225mg10%
- Total Carbohydrate 34g12%
- Dietary Fiber 4g16%
- Sugars 17g
- Protein 6g12%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
Directions
Line 2 muffin tins with paper liners, or grease well with butter.
Preheat the oven to 375°F.
Combine all of the dry ingredients (all-purpose flour to salt) in a large bowl.
Stir in the nuts and dates.
a medium bowl, whisk the eggs with the buttermilk, oil and vanilla.
Pour over the dry ingredients and stir just to combine.
Gently stir in the carrots until well mixed.
Scoop into the prepared muffin tins so they are about 3/4 full and sprinkle each with yellow mustard seed.
Bake for about 18-22 minutes, until when a toothpick is inserted in the middle it comes out clean.
Remove from the oven and let cool on a wire rack for about 10 minutes, then remove the muffins from the tins and let cool completely.
Use spelt flour, oat bran or bran instead of the flax seed