Hop into the spirit of April with these carrot muffins, inspired by the Easter Bunny’s absolute favorite snack! Since everyone knows the big guy needs plenty of orange-hued fuel to deliver all those baskets, these treats are the perfect way to welcome the season with a delicious, garden-fresh crunch. 

Carrots are a beneficial way to start the day because they have a high fiber content. They’re also rich in beta-carotene which is known to act as an antioxidant that fights cancer and other inflammatory age-related diseases. These lightly spiced carrot muffins are something the whole family will love, and they are perfect for breakfast or dessert. A great recipe to make with — or for — your family on Easter morning. 

Lightly Spiced Carrot Muffins

¾ cup of whole wheat flour

½ cup white flour

½ cup soy flour

1 cup of whole wheat cereal, (grapenuts, flax seed cereal, bran flakes, etc.)

½ cup brown sugar

1 tsp. baking powder

1 tsp. baking soda

¾ tsp. ground cinnamon

1/8 tsp. ground cloves

2 slightly beaten eggs

2/3 cup soymilk

¼ cup soy oil

½ cup grated or chopped carrots

1. Preheat oven to 400°F.

2. Spray a 12 cup muffin pan with cooking spray or use paper liners.

3. In a large bowl, stir together all dry ingredients.

4. In a medium bowl, combine eggs, soymilk, and soy oil. Add egg mixture to flour mixture, stir until moistened. Fold in carrots.

5. Fill muffin tins 2/3 full and bake for 15-20 minutes.

Source: The Blue Zones American Kitchen.