Carrot Walnut Chocolate Chip Muffins

I miss baking. In high school, it was practically a nightly activity. I didn’t grow up watching much else other than Sesame Street, so TV never became habit. (We didn’t have cable till I hit 9th grade, and up until then, it wasn’t infrequent that my mom would contemplate storing the TV in the barn). Instead, baking became my evening relaxation.

It’s funny because just like TV, my mom didn’t bring us to expect dessert after dinner. But once I was old enough to navigate the kitchen, chocolate became ritual, even if it was just filling the room with its fumes. I’d regularly send my dad off to work with plates of cookies, muffins, or the occasional iced cupcake. Sometimes I’d surprise my friends at school by whipping out a bag of brownies from my backpack during our lunchtime break. Even if I had gotten sick of sweets (is that even possible?), I never tired of baking. It got to the point where I almost enrolled in culinary school, but by the time I got to making up my mind between pastry and the traditional track, I ended up opting out altogether. (According to this article, maybe I shouldn’t have.)

Whenever I get a free moment, I still often turn to baking. Play dates become bake dates with friends, and late night bike rides often end at the grocery store for a golden bag of Ghirardelli semisweet chips. More often than not, I’ll bake by myself, after dark, relaxing with the leveling off of each cup of flour. It’s my way to unwind. I can mindless follow a simple base of flour and sugar, and then choose from a list of basic add-ins to spruce things up. That’s what happened with this recipe, filled with healthy, whole wheat goodness that made this the perfect late night snack and hearty early morning breakfast.

Carrot Walnut Chocolate Chip Muffins

Yield: Makes 12 muffins

Ingredients

  • -1 1/2 cups white whole wheat flour
  • -1 cup oats
  • -1 tbsp baking powder
  • -1/2 tsp cinnamon
  • -1/4 tsp salt
  • -1/4 cup packed brown sugar
  • -1 cup soymilk
  • -1 egg
  • -1/4 cup safflower or vegetable oil
  • -1/4 cup honey
  • -1 tsp vanilla extract
  • -1 1/2 carrots, grated
  • -2/3 cup chopped walnuts
  • -1/2 cup semisweet chocolate chips

Instructions

  1. Preheat oven to 375 degrees. Spray/grease muffin tin, or line each cup with paper liners.
  2. Combine dry ingredients in large bowl. In a separate bowl, whisk together the wet ingredients. Add the wet ingredients to the dry ingredients and use a spatula to lightly mix. Stir in carrots, walnuts and chocolate chips.
  3. Spoon batter into prepared muffin tin. Bake for about 15 minutes, or until when a toothpick is inserted and it comes out clean.
  4. Cool on rack for at least 5 minutes. Serve.
http://foodfitnessfreshair.com/2012/02/04/carrot-walnut-chocolate-chip-muffins/

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No Comments

  • Reply
    frugalfeeding
    February 4, 2012 at 8:54 am

    These look great – they have a really beautiful colour. In fact, I’d say they were perfectly formed.

  • Reply
    Jenn's shaved ice machine
    February 4, 2012 at 8:54 pm

    I envy your mom because she did not raise you glued on the tv set while you were growing up. Quality time for family was focus on baking.

  • Reply
    The Candid RD
    February 5, 2012 at 8:22 am

    I love to bake too. Its so relaxing and it’s almost my way of meditating. haha! Seriously though, I love it.
    The recipe sounds wonderful. I love walnuts in baked goods (when I Was kid I hated any nut in any baked good).

  • Reply
    Nicole, RD
    February 6, 2012 at 10:55 am

    So funny that you would bake all the time in high school….love it! I don’t think I baked until I was well into my 20’s! these look wonderful!!

  • Reply
    Ragamuffin Diaries
    February 6, 2012 at 3:27 pm

    these look incredible; the thought of the carrot, walnut and chocolate combo is making my mouth water! I loved baking in high school as well; it’s so fun sharing homemade treats with others.

  • Reply
    Heidi @ Food Doodles
    February 6, 2012 at 4:06 pm

    These look great! I love the carrot pieces that you can see in the muffins 😀 Plus, I love that you used whole wheat and oats. These look like a fantastic healthy treat 🙂

  • Reply
    Carlye
    February 7, 2012 at 8:47 pm

    I just made these tonight. I used white flour (out of anything whole wheat) and I used regular milk (out of soymilk too). These were so yummy. I am pregnant right now so I would use more chocolate chips. 😀 I will be sharing these on my blog tomorrow!

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