Lunch: Cinnamon-Carrot Muffins

Carrot cake for breakfast? Yes, you can with these cinnamon-spiced muffins.

This recipe includes superfoods such as:

Cinnamon, Wheat Germ

Health benefits of Cinnamon-Carrot Muffins

Cinnamon is one of the best ingredients that someone with insulin sensitivity can eat. Half a teaspoon of cinnamon per day has been shown to be very effective at normalizing blood sugar levels. Cinnamon contains hydroxychalcone, which is thought to enhance the effects of insulin. It has also been suggested that Cinnamon prevents post-meal blood sugar spikes by slowing the gastric emptying rate - meaning that food digests slowly. (Reference: http://www.ncbi.nlm.nih.gov/pubmed/11506060). Wheatgerm is a natural source of Inositol, which is often prescribed in the form of supplements for women with PCOS due to its ability to effectively reduce insulin resistance and improve insulin sensitivity.

Ingredients

3/4 c. all-purpose flour
1/2 c. whole-wheat flour
2 tbsp. wheat germ
1 tsp. ground cinnamon
1 tsp. baking powder
1/2 tsp. baking soda
.13 tsp. kosher salt
1/3 c. vegetable oil
1/3 c. buttermilk
2 large eggs
3/4 c. light brown sugar
2 c. finely grated carrots

Instructions

Preheat oven to 350 degrees F.
Line a standard muffin tin with paper cups.
Whisk flours, wheat germ, cinnamon, baking powder, baking soda, and salt in a bowl. Whisk remaining ingredients in a separate bowl. Fold dry ingredients into wet and mix until just combined.
Spoon batter into cups.
Bake until a toothpick inserted in the center of a muffin comes out clean, about 22 minutes. Cool in pan for 15 minutes, then transfer to a wire rack to cool slightly before serving. Looking for more breakfast recipes? Start the day with one of our French toast recipes, easy quiche recipes, or breakfast casserole recipes that feed the whole family.

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