I love Pumpkin Bread. I also Love Lemon Poppy-Seed baked things. Seldom would I recommend someone eat a bread like these as a healthy snack. I did, however find a recipe on one of my favorite cooking blogs - Half baked - for Carrot Muffins. A conglomeration, in the sense that everything fits, of fruits, nuts, and veggies made my mouth water; swapping in whole-wheat flower and yogurt made my stomach growl with desire. So I took out to design the perfectly healthy muffin for my mother when she asked me to bake her something as I offered to do some cooking (for myself… and anyone else) one weekend. Throwing the recipe together into my favorite loaf pan and several large muffin cups, I had found my favorite - and most publicly accepted - baked good to date. If you like Carrots, applesauce, yogurt, almonds, blueberries and warm breakfast breads, I suggest you take a look at this recipe!
2 1/4 Whole Wheat Flower
3/4 cup Agave Nectar + 1/4 cup Sugar (I use organic evaporated Cane Sugar - just a preference)
2 tsp. ground cinnamon
1 tsp. Nutmeg (and whatever other sweet spices you may like)
2 tsp. baking soda
1/2 tsp. salt
2 cups grated carrot, squeezed mostly dry (About 4 medium carrots)
1/2 cup Apple Sauce
1 Sliced Apple (A firm variety - granny smith… Partially peeled)
1/2 cup quick-cooking oats (or I Pureed Old-Fashioned rolled oats)
1/3 cup walnuts roughly chopped (Any Nut works though - I put almonds in the food processor… A loud adventure)
3 large eggs
2 tbsp vegetable oil + 1 cup Fat-Free(or low-fat) plain yogurt
1 tsp. vanilla (And, as an afterthought - I didn’t actually try… - add 2 tsp almond extract - if you’re into the flavor only of course)
And… 1 cup Fresh blueberries (because they’re in season - hooray!) mashed slightly with a fork (just to help it blend in together)
Preheat Oven to 350 degrees.
Combine: Agave nectar, sugar, apple sauce, yogurt, extract(s), and set aside. In a larger bowl combine flower, baking soda, nutmeg…, cinnamon, and salt - whisk until combined. Add the eggs, oil, blueberries, apple, carrots, nuts (anything else/that I forgot?) to the flower mixture, mixing lightly, and then the wet mixture you first mixed. **Remember, only mix so that the flower is all combined and the mixture as homogeneous as such a chunky, awkward batter can be. over mixing will leave baked goods like this flat - you want it light!
Now, pour the batter into a greased loaf pan (maybe 2 inches deep for a long, skinny pan) and any excess into muffin cups (if that’s what you’re into).
Bake for about 10 minutes and check them - the muffins will finish first, around 12 minutes, the loaf pan closer to 15 minutes - careful not to overcook. slight moisture is ok, pull it out - let it cool and it should finish.
That’s ll there is to it. Enjoi :D