Sweet Potato Carrot Muffins

Name: Sweet Potato Carrot Muffins
Prep time: 15 min
Total time: 20 min
Yield: 35
Ingredients: 1 cup brown sugar, packed; 7 tablespoons softened butter; 1 1/3 cup vanilla yogurt; 1/4 cup applesauce; 2 cups sweet potato puree; 2 large eggs; 4 tablespoons freshly squeezed orange juice; 3 teaspoons vanilla; 2 1/2 cups grated carrot; 2 cups whole wheat flour; 2 cups all purpose flour; 1/2 cup cold milled flax; 2 teaspoons baking powder; 2 teaspoons baking soda; 2 teaspoons cinnamon; 3/4 teaspoon allspice

0 Ratings

0 Reviews

Prep 15 min
Total 20 min
Servings 35

What a glorious way to eat your veggies! MORE+ LESS-

By Good Life Eats

Updated May 21, 2015

Ingredients

cup brown sugar, packed

tablespoons softened butter

1 1/3

cup vanilla yogurt

1/4

cup applesauce

cups sweet potato puree

large eggs

tablespoons freshly squeezed orange juice

teaspoons vanilla

2 1/2

cups grated carrot

cups whole wheat flour

cups all purpose flour

1/2

cup cold milled flax

teaspoons baking powder

teaspoons baking soda

teaspoons cinnamon

3/4

teaspoon allspice

Steps

Hide Images

1

Preheat oven to 350°F. Line 36 muffin cups with baking liners.
2

Grate the carrots (I use a box grater and use the second largest sized hole). Set aside.
3

In a medium sized bowl, combine the carrots, flours, flax, baking powder and soda, cinnamon and allspice. Stir to mix well. Set aside.
4

Combine the brown sugar and butter in a large bowl. Beat using a stand mixer or a hand mixer until smooth. Add the eggs and beat until incorporated. Stir in the yogurt, apple sauce, sweet potato, orange juice, and vanilla.
5

Add the flour mixture to the sugar/butter/egg mixture. Stir with a wooden spoon until well mixed, but do not over beat.
6

Add a scant 1/4 cup of batter to each muffin cup, making about 36 muffins in all. Bake at muffins at 350°F for 14-16 minutes, or until cooked through when tested with a toothpick. Remove muffins from the pan and cool on a wire rack completely.

Expert Tips

Place completely cooled muffins into gallon sized freezer zip bags in one layer, about 9 will fit in a bag. Using a straw, remove any excess air and zip the bag. Place in the freezer, it's ok to stack the bags on top of each other, for up to 2 months (good luck getting them to last that long!). Remove as many muffins as you need at a time and either thaw at room temperature or heat in the toaster oven or microwave. Frost with the sweetened cream cheese, if desired.
The difference between regular milled flax and cold milled is the process. Cold milled gently grinds the seeds without significantly raising the temperature, which preserves nutrients and extends the shelf life to 22 months. For a substitute, you can add additional flour, but flax really provides excellent nutritional benefits. 2 tablespoons = 2800 mg omega3, 3 g protein, and 4 g fiber.