My husband and I are working on eating a little healthier and I refuse to give any food up! Some diets are really strict and severe and limit your caloric intake as well as certain foods and sometimes even entire food groups! (cough cough…. atkins) I don’t like this at all. And, just so you all know I am NOT on any particular diet at all. I am simply trying to incorporate more better nutrient rich foods into our everyday lives, especially since my daughter will soon be eating our big people food. Sigh…..I swear I just gave birth to her. Where does the time go?
Whole Wheat Carrot Muffins....Yes Please!
Yield 12 Muffins
Preheat oven to 350. In large bowl, whisk all dry ingredients together to combine. Form a well in the middle of the dry ingredients. Measure and pour the remaining wet ingredients into the well. Slowly and gently mix the wet into the dry until just combined. Scoop into 12 greased or paper lined muffin tins. Bake for 15-20 minutes or until toothpick comes out clean when inserted.