This shop, which inspired my Whole Wheat Carrot Muffins recipe, has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #HelloNutchello #CollectiveBias
Oh, afternoon slump, why must you visit me everyday?! I know I’m not alone in that 3:00 pm slump that inevitably hits right as it’s time to pick up my daughter from school. It never fails, when it hits… I snack and most of the time it’s not a good type of snacking. And when I snack, my youngest wants to snack with me, which makes me feel even more guilty if I choose a quick, not-so-healthy treat.
That’s the very reason that I whipped up a batch of these Whole Wheat Carrot Muffins one day and quite the reason that I keep making them on almost a weekly basis! They have a touch of sweetness that satisfies that afternoon slump and they’re filled with organic carrots, organic raisins, and whole wheat flour! Moreaya is happy with the snack because she thinks she’s eating a cupcake and I’m happy because they’re delicious and full of that beautiful orange vegetable!
I chose the ingredients carefully for these muffins because of that very reason. I knew that I wouldn’t be the only one munching on them in the afternoons and knew they’d also make the perfect after school snack for Sophia. I chose to substitute the normal oil in muffins for organic unsweetened applesauce and keep them dairy free by omitting any butter or milk you might see in other muffin recipes. Sophia was diagnosed with a dairy allergy 2 years ago and since that day we’ve all tried to limit our dairy intake.
But truly, what’s a delicious muffin without a creamy drink to go with it? That’s how I think, anyways and I was pleasantly surprised when I came upon this new nut-based beverage from Silk!
Silk Nutchello Caramel Almonds & Cashews is a blended up nut-based drink with rich caramel flavor, toasted almonds and creamy cashews that create the ultimate pause button in a glass. At only 70 calories and 9 grams of sugar per serving, it’s the perfect pairing with my Whole Wheat Carrot Muffins!
I found Silk Nutchello during my latest trip to Walmart right alongside the other non-dairy beverages. I couldn’t resist picking up the Dark Chocolate & Walnut variety either because I knew both Sophia and me would enjoy that one too!
If you’re looking for a mid-afternoon snack, or even a delicious morning wake-up, you’ve got to try my new favorite pairing of these Whole Wheat Carrot Muffins and Silk Nutchello.
These whole wheat carrots muffins feature raisins and applesauce and leave out the oil and dairy! They're delish and filling and perfect for an after school or mid-day snack!
10 minPrep Time
15 minCook Time
25 minTotal Time
- 1 1/4 cup Whole Wheat Flour
- 1-2 cups Carrots, shredded
- 1 tsp Baking Powder
- 1/2 tsp Baking Soda
- Pinch of Salt
- 2/3 cup Brown Sugar
- 2 tsp Cinnamon
- 2/3 cup Unsweetened Applesauce
- 2 Eggs
- 1 tsp Vanilla Extract
- 1/2 cup Raisins [optional]
- 1/2 cup Pecans [optional]
- Preheat oven to 350 degrees. Combine dry ingredients in a mixing bowl. Whisk eggs, applesauce, and vanilla in a separate bowl, once combined add to dry mixture. Stir until your dry and wet ingredients just come together. Add in carrots and raisins and stir.
- Bake for about 15 minutes, remembering ovens vary.