Healthy Carrot Muffins

I recently had a lovely, overdue breakfast with my Nana. We chatted for hours sipping coffee, nibbling fruit, and munching on these muffins. It was so good to have some time with her. Breakfast with Nana is like coming home for me. When I was little, I went to her house every morning before school, and she always made me breakfast. (She had the best toaster.) Carrot cake is Nana's favorite, and so I wanted to bake her some deliciously nutritious carrot muffins. They turned out fantastic. We both loved them, and I will definitely be making these a regular in our house. They're hearty and not too sweet, so they are a great breakfast treat. The nuts are optional, but if it's up to Nana, the more the better! Also, the original recipe calls for wheat germ, but I substituted wheat bran because that's what I had in the pantry. Germ has more protein, and bran more fiber. Choose your own adventure. Speaking of adventures...

Healthy Carrot Muffins

adapted from Food Network Kitchens

makes 12

3/4 c. all-purpose flour

1/2 c. whole wheat flour

2/3 c. dark brown sugar

2 Tbsp. wheat bran

2 tsp. ground cinnamon

1 tsp. baking powder

1/2 tsp. baking soda
Pinch fine salt
2 large eggs
1/3 c. canola oil
1 Tbsp. pure vanilla extract
3-4 medium carrots, grated (about 2 cups)
1/2 cup grated apple
1/3 c. chopped walnuts, plus a few whole ones for topping

1. Preheat oven to 350 °F. Line twelve 1/2-cup muffin cups with paper muffin liners.
2. Whisk the flours with the brown sugar, wheat bran, cinnamon, baking powder, baking soda, and salt in a medium bowl. In another medium bowl lightly whisk the egg, then whisk in the vegetable oil, and vanilla extract.
3. Quickly and lightly fold the wet ingredients into the dry ingredients with a rubber spatula. Stir in the carrots and pineapple just until evenly moist; the batter will be very thick. Stir in nuts. Divide the batter evenly among the muffin cups, and top each with a whole walnut.
4. Bake until golden and a toothpick inserted in the centers comes out clean, about 25-30 minutes. Turn muffins out of the tins and cool on a rack. Serve warm.

P.S.  Don't tell Dan, but I think I like these better than my banana bread.