I have been in the breakfast mood ever since I came across the quote I shared on Tuesday. I went outside and pulled up some rainbow carrots and immediately thought of these muffins. I originally shared these last year, and thought it was the perfect time to re-share them. These muffins are one of my family’s favorite treats, and I am happy whenever I can put a vegetable, especially a home-grown organic one, in a baked good. I always have to make two batches, one with chocolate chips for my daughter, and one without for my son. This year I made them with rainbow carrots, so they include purple, white, and orange carrots. It makes them so pretty! We are actually going to pull all of our carrots up this weekend, to make room for spring and summer veggies. I will miss the luxury of pulling up carrots as we need them, however, I am looking forward to making many more carrot-inspired dishes, and many more carrot muffins for my little ones 😀 If you enjoy carrot cake, you will love these muffins. They are lightly sweetened, with the wonderful warm flavors of cinnamon and nutmeg. You can make them with or without chocolate. They are delicious anytime of the day, but especially for breakfast with a cup of coffee 😉 I hope you get a chance to try them!
- 1 cup grated carrots (about 5 medium carrots)
- 1 ½ cups all purpose flour (I use unbleached)
- 2 tsp. baking powder
- ¼ tsp. baking soda
- 1 ½ tsp. ground cinnamon
- ½ tsp. ground nutmeg (freshly grated if possible)
- ½ tsp. salt
- ½ cup sugar
- 1 cup milk
- 1/4 cup unsalted butter
- 1 egg
- 1 tsp. real vanilla extract
- ¾ cup milk or semi-sweet chocolate chips
# 1 Freeze the muffins for longer storage. Simply remove and defrost. They hold up very well in the freezer.
# 2 Serve as part of a brunch when you are entertaining. They are sure to be a hit!
# 3 Leave the chocolate out for a delicious carrot muffin.
Try my pumpkin spice muffins too 😀