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