Filled with nuts, seeds, and vegetables – this nutrient packed muffin won’t let you down when life keeps you busy.
Makes 12 servings
- 1/2 cup whole wheat flour
- 1 cup all-purpose flour
- 3/4 cup dark brown sugar
- 1/4 cup wheat germ
- 3/4 teaspoon baking soda
- 2 teaspoons baking powder
- 1 tablespoon ground cinnamon
- 1/2 teaspoon ground clove
- 1/2 teaspoon salt
- 3 eggs
- 3/4 cup olive oil
- 1 cup buttermilk
- 1/2 teaspoon vanilla extract
- 2 cups carrots, shredded
- 1/4 cup walnuts, chopped
- 1/8 cup sunflower seeds
- 1/8 cup pepita seeds
Preheat oven to 350 degrees F.
Mix together flour, sugar, wheat germ, baking soda, baking powder, spices, and salt. In a separate bowl, mix eggs, oil, buttermilk, and vanilla; then add shredded carrots. Combine dry and wet ingredients together and fold in walnuts.
Divide evenly into lined muffin pan and top with sunflower and pepita seeds. Bake 20-25 minutes until a toothpick comes out clean.