We’ve been busy in the McTeer household since the holidays hence the lack of activity! We relocated our family to a small acreage just outside of Edmonton and we took some time to settle in, get organized and get to know our area.
But I’m back! With lots of new exciting things coming.
And the first thing I am super thrilled to announce is….. drum roll…… we are adding another little McTeer to our clan! That’s right, I’m about 12 weeks pregnant and due in September!!!
We are super stoked and I’m looking forward to sharing some tips and experiences with you as weeks go by along side the usual tips and recipes.
My first pregnancy went pretty smoothly and luckily I didn’t have many symptoms so the nausea that came with this one was kind of a surprise (although I guess should have been expected!)
Although it has started to subside, I was finding I had to eat constantly in order to avoid feeling nauseous. So I tried to have veggies prepped in the fridge that I could easily grab on the go. But let’s be honest, sometimes a girl needs her carbs! So I made some muffins, and they were amazing so I figured I should share the recipe. And let’s not kid ourselves, I have been dying to take pictures with these new counter tops!
It’s a pretty standard carrot muffin recipe but I like to substitute the usual count for oil with Greek yogurt. It still makes them just as moist and adds some protein.
I also like to throw in some oats in my flour mix. It gives more substance and oats are just such a great source of B vitamins which is so important for anybody’s diet but comes in very handy for a baby’s growth and development in the womb!
And of course, if I’m going to use sugar, I always try to use natural sugar options like honey or maple syrup.
Healthy carrot muffins
- 1 1/4 cup whole wheat flour
- 1 cup oats
- 1 cup carrots grated
- 2 eggs
- 1/2 cup plain greek yogurt
- 1/4 cup maple syrup
- 1/4 cup palm sugar
- 1/4 cup milk
- 2 tsp vanilla extract
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp salt
- Preheat oven at 350F
- Beat the eggs very well then add the yogurt, maple syrup, sugar, milk and vanilla and stir.
- Once mixture is combined and even, add carrots.
- In a separate bowl, mix together all remaining dry ingredients.
- Combine the dry ingredients with the carrot mixture but do not over stir.
- Divide mixture evenly between prepped muffin tins. (Either greased or lined)
- Bake for 20-25 minutes, or until toothpick comes out clean. Once cooked, cool completely before storing away.
- Any milk will do. (Whole, 1%, non dairy)
- Palm sugar can be replace with brown sugar.
- Best stored on the counter in airtight container for 2-3 days.
- Can be frozen but avoid storing in the fridge.