Is it summer break yet?
Anyone else looking forward to a break from the hustle and bustle of the school year, rushing from one school activity to the next and dread of figuring out what to pack for lunches?
I know I am! Even though I am a dietitian and self-proclaimed meal planning extraordinaire. By the end of the school year, I am done.
June rolls around, and all I am looking forward to is relaxing days at the lake. Where more often than not, breakfast turns into brunch, and dinner is whenever someone feels like cooking.
For these last few weeks until summer break, I have tried to revisit some of my favourite lunchbox meals and snacks. And these Chocolate Carrot Muffins are one of my kid’s favs. These muffins are moist and chocolatey. Best of all, no one even realizes that there are carrots in them.
Meal Planning Tip: Freeze these Chocolate Carrot Muffins for quick school lunches
I often batch-bake these muffins, so I always have a bunch on hand. They freeze really well. Wrap them separately in cling wrap and then pop them in a large plastic baggy to avoid freezer burn. They should last 2-3 months in the freezer.
Hope you enjoy these yummy muffins as much as my kids do!
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Chocolate Carrot Muffins
- Total Time: 30 – 32 Minutes
- Yield: 12 Muffins 1x
Description
Your kids will never know that there are carrots in these moist chocolate carrot muffins. Make ahead for lunch boxes. Or make a double batch and freeze for later. This recipe is from http://yumyummer.com/ .If you don’t have this cook book yet, I highly recommend it. I swapped out the zucchini for grated carrots.
Ingredients
3/4 cup plain 0% Greek yogurt
3/4 cup packed light brown sugar
1/2 cup unsweetened applesauce
2 eggs
2 tbsp canola oil
1 tsp vanilla
1 cup grated carrot
3/4 cup all-purpose flour
1/2 cup whole wheat flour
1/2 cup unsweetened cocoa powder
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 cup mini semi-sweet chocolate chips
Instructions
Preheat oven to 350 F. Line a 12 cup muffin tin with liners or spray with cooking spray.
In a medium bowl, whisk together yogurt, sugar, applesauce, eggs, oil, and vanilla until well blended.
Stir in grated carrots
In a large bowl, whisk together both flours, cocoa, baking powder, baking soda, and salt until well blended.
Stir in chocolate chips
Add wet ingredients to dry ingredients and stir just until dry ingredients are wet. The batter will be lumpy.
Scoop batter into prepared cups and bake for 20 to 22 minutes.
Cool on wire rack.
- Prep Time: 10 Minutes
- Cook Time: 20-22 Minutes
Nutrition
- Serving Size: Per Muffin
- Calories: 196
- Sugar: 15 g
- Sodium: 207 mg
- Fat: 6.9 g
- Saturated Fat: 2.4 g
- Carbohydrates: 30 g
- Fiber: 2.4 g
- Protein: 5.7 g
- Cholesterol: 35 mg
More Lunchbox Favs
Low Carb Breakfast Muesli Cookies
Read more……
HOW TO NAVIGATE FOOD BATTLES WITH KIDS
TIPS ON CREATING HEALTHIER EATING HABITS FOR YOUR FAMILY
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