You know how I mentioned packing healthy homemade muffins in your kid’s lunches? I love this one and have been making it a lot lately: Carrot Spice Muffins. I had a hankering for warm, freshly baked muffins and I wanted to incorporate a veggie. I was deciding between zucchini and carrot and since I make a lot of zucchini bread I thought I’d try something new. I love that a good amount of carrots go into this muffin mix and the kids don’t suspect a thing. With all the yummy, warm spices, these muffins will get you looking forward to the fall season.
Although they are best eaten fresh out of the oven (after cooling of course), I’d suggest freezing what you don’t think you’ll eat in the first few days….then they’ll be there waiting for you when you need to pull one out for breakfast or school lunches (or work lunches!).
The whole wheat flour, raisins and nuts make these a pretty nutritious muffin!