Carrot Walnut Chocolate Chip Muffins

I think it's safe to say I'm on a muffin kick. These were a hit with Picky Eater #1(my 5 year old). Of course I just told her they were chocolate chip muffins. I feel so sneaky that I got her to eat her carrots without her even knowing it... and before lunch!

Ingredients

1 cup fresh carrot juice

3/4 cup almond milk

2 1/2 cups whole wheat pastry flour

1/2 cup walnut pieces

1 cup vegan chocolate chips

1/2 teaspoon cinnamon

3/4 cup sugar

1 teaspoon baking soda

1 teaspoon baking powder

1/2 teaspoon salt

1 tablespoon ground flax seed meal

1/3 cup unsweetened apple sauce

1 teaspoon vanilla extract

Directions

1. Preheat oven to 400 degrees F.

2. In a bowl, combine carrot juice, almond milk, applesauce, vanilla extract, sugar, and ground flax seed meal.

3. In a separate bowl combine whole wheat pastry flour, cinnamon, baking soda, baking powder, and salt.

4. Slowly add dry mixture to the wet mixture and stir until combined.

5. Spray a muffin tin with nonstick spray and fill each cup 3/4 full with the batter.

6. Bake for 15 minutes.

Comments

Morgan@LittleHouseofVeggies said…

These look so good! I love how you used fresh carrot juice in them!!!!! I haven't ever thought to do that. You know me and the carrot juice, haha
I can't wait to try them!

July 7, 2010 at 8:12 AM

Heather said…

These look amazing! I LOVE anything carrot flavor! The ingredients look so healthy too.

July 7, 2010 at 8:11 PM

Debra said…

These muffins not only look so yummy, but they are healthy too. I agree with both Morgan & Heather, I love that you added carrot juice. I am excited to make these. Thanks for another great recipe. Did you see my recipe on the raw mango, peach & blueberry crisp. You have to make this for your family, it was amazing:)

July 7, 2010 at 9:51 PM

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The Veggie-Full Kitchen

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