Smiling Sunshine Carrot Muffins Recipe – Let’s Eat Carrots For Breakfast!

by Sherry Riter in Cooking  ,Muffin



I love a beautiful sunrise. Are there many things more peaceful than the silence of the sun rising into the morning sky? I don’t think so, however, I’m not a morning person. For the first couple hours after I awaken, silence is golden. Thank goodness my daughter feels the same way!

Another thing that Alyssa and I agree on is that we both like a delicious breakfast before we leave for the day. My Smiling Sunshine Carrot Muffins are delicious with a couple scrambled eggs or a bowl of fresh fruit. They are even delicious as a side with my other favorite breakfast meal.

Smiling Sunshine Carrot Muffins

 
If you have a hard time smiling before breakfast, it will be easy after you have a couple of these delectable muffins. So shall we begin?

In one bowl, combine the All Purpose flour, oats, flax seed, baking soda, baking powder, salt, cinnamon, ginger, allspice and nutmeg.

 
In another bowl combine the eggs, vanilla, bananas, brown sugar, granulated sugar, milk and vegetable oil.
 

 
Make a well in the dry ingredients. That simply means to push all the dry ingredients around the bowl so that there is an empty spot in the middle.
 

 
Pour the wet ingredients into the well and mix just until all ingredients are combined.
 

 
Yummy batter! No, I did not lick any of the batter this time! Aren’t you surprised or are you proud of me? ;)
 


 
In another bowl combine carrots, raisins, pecans and coconut. Then add them to the batter.

 

 
I like leaving the pecans about the same size as the raisins. I’m rather partial to a good texture.

 

 
Carrots. Lovely, sweet , nutritious carrots.
 

 
Fill the muffin cups 3/4 full with batter.
 


 

If you want to entice someone to eat the “healthy” muffin, a good way to get them to try it is with a few chocolate chips.
 

 
After all the muffin cups are filled, place the pans in the oven and…

wait

and wait

and wait!

The more you want to eat a muffin, the longer the wait will seem.

First out are the beautiful chocolate chip topped muffins.
 

 
On some of the muffins, I put Pineapple Cream Cheese Frosting, but I kept some muffins topless. ;) Anybody like topless? No, don’t answer!!
 

 
My favorites are the ones slathered with frosting.
 

 
Each bite is packed with flavor and different textures.
 

 
Of course, you know they are super moist and every bite melts in your mouth.
 

 
It’s nice that the carrots and all the fruits are big enough to taste distinctively.
 

 
Seriously, these muffins can be even more healthy if you use wheat flower and forgo the frosting…
 

 
But as you can tell, I didn’t forgo the smooth and creamy frosting. The dripping gooey confection is too hard to resist.
 

 
I am still amazed at exactly how frosting melts all over the hot muffins. It is so artistic, sensual, erotic and enticing! Maybe it only seems that way to me and you have absolutely no idea WHAT I’m talking about.
 

 
Obviously, I really enjoy the Smiling Sunshine Carrot Muffins.
 

 
Seriously, could they be any easier to bake? I don’t think so!
 

 
Go ahead and bake them. Then tell me how many times you reached for “just one more.”
 

 
 
 

Smiling Sunshine Carrot Muffins
 
Ingredients:
 
1-1/2 cups All Purpose flour
1/2 cup quick or old fashioned oats
1/4 cup flax seed
1/2 teaspoon baking soda
1-1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon cinnamon
1/16 teaspoon ground ginger
1/16 teaspoon allspice
1/16 teaspoon nutmeg
2 large eggs
2 teaspoons vanilla
2 medium to large brown spotted bananas, mashed
1/2 cup brown sugar
1/2 cup granulated sugar
1/2 cup yogurt, milk, buttermilk, or sour cream
1/2 cup canola or vegetable oil
overflowing 1/2 cup peeled and shredded carrots
overflowing 1/2 cup shredded sweetened coconut
overflowing 1/2 cup golden raisins
overflowing 1/2 cup slightly chopped pecans

 
Directions:
 
In one bowl, combine the All Purpose flour, oats, flax seed, baking soda, baking powder, salt, cinnamon, ginger, allspice and nutmeg.
 
In another bowl combine the eggs, vanilla, bananas, brown sugar, granulated sugar, milk and vegetable oil.
 
Make a well in the dry ingredients. Pour the wet ingredients into the well and mix just until all are combined.
 
In another bowl combine carrots, raisins, pecans and coconut. Then add them to the batter. Combine – don’t beat. Fill the muffin cups 3/4 full with batter. Place in a 350F degree oven for 20 minutes or until lightly brown on the outside and the toothpick test comes out clean.
 
Serve with or without frosting/icing. Makes 18-24 depending on size of muffin cup.
 
 





The Redhead Riter




This post was written by...

Sherry Riter, also known as The Redhead Riter. Sherry is witty, intelligent and addictive as she writes about cooking, family, marriage, failures, blogging tips, art, humor, inspiration, travel, PTSD and aging. Her goal is to inspire, motivate, educate and to make her audience laugh. Sherry embraces being a redhead and helps others to see the redhead point of view…"In some eras redheads were worshipped while others thought us witches. Personally, I like the former and think every day is 'Love a redhead day!'" She can also be found on Facebook, Google+, Pinterest, StumbleUpon, Linkedin, tweeting as @TheRedheadRiter and you can subscribe to her free blog feed.

{ 12 comments… read them below or add one }

1 Skip_D April 20, 2012 at 8:05 am

Those look & sound absolutely scrumptious! …ohh, & while I do think that Pineapple Cream Cheese Frosting must be as delicious as it looks, I freely admit that I prefer topless! :P

Let’s face it – nobody does food porn better than you! LOL

Reply

2 The Redhead Riter April 20, 2012 at 8:10 am

LOL Skip! I’m going to take that as a compliment ;) and why am I not shocked you prefer topless? LOL LOL LOL

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3 Judy A. Harper April 20, 2012 at 8:21 am

Oh my goodness! Ooey Gooey delicious looking! Makes me want to reach in there and grab one!

Reply

4 The Redhead Riter April 20, 2012 at 8:25 am

Judy,

If you figure out how you can reach in and grab one, let me know and I will have enough ready for everyone for all my foodie posts!!!

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5 mom April 20, 2012 at 11:07 am

You out did your self Sherry, they look yummy. your pictures are so beautiful

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6 The Redhead Riter April 20, 2012 at 11:18 am

Thanks Mom.

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7 andy April 20, 2012 at 8:31 pm

Ok, I will try the recipe and will follow the instructions step by step and if I won’t like them, I am sending them over…I don’t care what you do with them. No, I do. I want full reimbursement. rofl…

Have a happy, happy weekend!

Reply

8 The Redhead Riter April 21, 2012 at 4:42 am

Andy! I’ve never had anyone say that to me before! LOL LOL LOL Okay, well YOU bake them and I KNOW you will think they taste delicious!

If you decide to mail them to me, make sure you do it “Overnight Express” so that they won’t be stale and I can eat them. LOL

Reply

9 katherine April 22, 2012 at 11:07 pm

Well my sweet bloggy friend you have succeeded in having me leave drool on the keyboard of my laptop, LOL These are going on my must do list Hugs and thank you for joining in the fun at the Thursday Favorite Things hop xo

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10 The Redhead Riter April 22, 2012 at 11:37 pm

Yay, Katherine! Mission accomplished! LOL

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11 haideebakes June 4, 2012 at 4:06 am

Those muffins look amazingly simple, hope to try it out sometime. What can I sub for flaxseed? Its not a staple over here…and pls do you have any fav carrot cake recipe? My mom’s been asking me to make one for her.

Reply

12 The Redhead Riter June 4, 2012 at 8:28 am

HaideeBakes,

You can leave out the flaxseed completely and it won’t mess up the recipe. Flaxseed just added a little nutrition. :)

I do have a great carrot cake recipe. I will have to find it. I haven’t made one for quite awhile and it would be a great recipe to share!

Reply

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