Sweet Potato Carrot Muffins

@cokocooks

Simple, moist, healthy muffins that will be the highlight of your week. These super quick and easy Sweet Potato Carrot Muffins are filled with healthy ingredients and topped with creamy peanut to balance out the sweetness. The sweet and salty combinations are always a winner in my opinion. These muffins make for a delicious and healthy breakfast any time of the week.

Ingredients

These muffins are made with shredded sweet potato and carrots to provide the texture with enough moistness to make them soft on the inside but crispy on the outside. It is a wonderful way to hide veggies for your kids if they are picky. My nephew, Cooper, ate a muffin up for breakfast and he is only 11 months old! I topped the muffins with salty peanut butter, but you can use your favorite peanut butter. It provides a great flavor contrast and a smooth surprise in each bite. If you do not like peanut butter you can absolutely omit or use any other nut butter. The batter is oil and butter free to make it a perfect and light breakfast that taste very indulgent. It reminds me of a sweet potato zucchini bread my mom use to make when I was growing up. The shredded veggies really do add such add great texture throughout the batter.

This is another perfect meal prep breakfast and is freezer friendly if you want to batch cook them for the week. I often eat the muffins on there own, but it would be amazing with a little additional peanut butter or even almond butter. So get to the kitchen and whip up these muffins so you can enjoy it with a warm cup of coffee! If you want another delicious  to try be sure to give my kombucha bread a try to pair with soup or chilli.

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Sweet Potato and Carrot Muffins

Healthy Muffins with carrots, sweet potatoes, and a hint of peanut butter

Prep Time 20 minutes minutes

Cook Time 25 minutes minutes

Servings 6

Calories 136kcal

Ingredients

• 1 cup shredded sweet potato or about 1 medium sweet potato (packed)
• 1/2 cup shredded carrot or about 1 large (packed)
• 1 tbsp ground flaxseed
• 1/2 cup unsweetened applesauce
• 1 cup whole wheat flour
• 1/2 cup oat flour
• 1 cup coconut sugar
• 1 tsp baking powder
• 1 tsp baking soda
• 1/4 tsp salt
• 2-3 tbsp creamy peanut butter

Instructions

• Preheat oven to 400 degrees and grease a muffin tin.
• In a large mixing bowl combine 1 tbsp of ground flaxseed and 3 tbsp of water and let set for 5-10 minutes
• Shred the sweet potato and carrot and use a towel to drain some of the liquid and press down. Add to the mixing bowl.
• Add in the applesauce and stir to combine.
• Add in all the dry ingredients and stir. The batter will be thick and so you may have to use your hands.
• Evenly spoon the batter in 6 muffin tins for big muffins or 8 for smaller muffins. Top each muffin with about 1 tsp peanut butter and swirl on the top.
• Place in the oven to bake for 10 minutes. Then drop the oven temperature to 350 and cook for another 10-15 minutes until muffins are set in the middle.
• Let cool for 10 minutes and ready to serve.
• Store in a air tight container for up to 4 days or in the freezer for up to 3 months

Notes

Nutrition facts calculated for 10 servings and 2 tbsp peanut butter

Nutrition

Serving: 1g | Calories: 136kcal | Carbohydrates: 24g | Protein: 4g | Fat: 3g | Fiber: 3g | Sugar: 4g

Enjoy!!

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Ingredients in a different colour are products I use for my cooking/baking and recommend. Some are affiliate links and I do earn from qualifying purchases, at no cost to you the buyer. Thank you for supporting CoKoCooks

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