Carrot and Sunflower Seed Muffins

This recipe was inspired by And Then It's Spring. To learn more about the book and see all of our And Then It's Spring activities, click here. 

Inspired by the sunflower and carrot seeds sown in the book, these muffins are full of healthy ingredients, from Greek yogurt, shredded carrots, protein packed sunflower seeds, and a touch of honey. The sweetness of

An interesting note: Filled with inspiration after reading And Then Its Spring, we chose carrot and sunflower seeds like those features in Erin Stead's beautiful illustrations to be the featured ingredients in these tasty, healthy muffins. Perfect for enjoying outdoors in the warn spring sunshine or indoors during a spring rain. 

An intersting note: you may notice your sunflower seeds turn green after baking. This is a chemical reaction between the seeds and the baking soda.  From brown to green, just like springtime garden in the book!

Carrot and Sunflower Seed Muffins

Makes 12 muffins

Ingredients

• 1 cup all purpose flour
• 3/4 cup white whole wheat flour
• 2 teaspoons baking powder
• 3/4 teaspoon baking soda
• 1 teaspoon cinnamon
• 1/2 cup salted sunflower seeds
• 3/4 cup nonfat yogurt (Greek yogurt works too)
• 1/4 cup milk
• 1 egg
• 1/3 cup honey
• 2 cups shredded carrots, from about 3 large or 5 small

1. Heat oven to 375 degrees Fahrenheit. Grease a muffin pan or line wells with with muffin papers. 
2. In a large bowl, stir together flours, baking powder, baking soda, cinnamon and sunflower seeds until well combined.
3. In a small bowl stir together yogurt, milk, egg, and honey. Add wet ingredients to dry ingredients and stir with a wooden spoon until just combined. 
4. Stir in shredded carrots until evenly distributed. 
5. Divide batter evenly among muffins wells. Bake for 16-18 minutes, until toothpick inserted in center of one muffin comes out clean and muffins are golden brown. 

 Adapted from Spiced Carrot Muffins.