Cookie always comes running when I pull out the vegetable peeler. I swear, she can hear it slice through the air before it even touches a carrot. Then she starts jumping up and down for carrot scraps. She can be very demanding. I’ve created an entitled little carrot beast, and I’m not sorry in the slightest.
Cookie loved the development process for this carrot muffin recipe. It took me five tries to get them just right, so she got a lot of carrot scraps in the process. They’re based on one of my cookbook recipes (so good!!!), but these are packed with grated carrots, walnuts and raisins.
Unlike standard carrot muffins made with refined all-purpose flour, these are made with white whole wheat flour. That means they’re made entirely with whole grains, but you can’t taste them because white whole wheat flour has such a mild flavor. Then, Greek yogurt replaces sour cream, coconut oil replaces butter and maple syrup replaces refined sugar.
Combined, you end up with hearty muffins that taste like carrot cake. You can eat carrot cake for breakfast with these babies!