Whole Wheat Walnut and Carrot Mufin with Seed Crumble

Filled with nuts, seeds, and vegetables – this nutrient packed muffin won’t let you down when life keeps you busy. 

Makes 12 servings  

  • 1/2 teaspoon ground clove 
  • 1/2 teaspoon salt 
  • 3/4 teaspoon baking soda 
  • 2 teaspoons baking powder 
  • 1 tablespoon ground cinnamon 
  • 1/4 cup wheat germ 
  • 1/2 cup whole wheat flour 
  • 1 cup all-purpose flour 
  • 3/4 cup dark brown sugar 
  • 3 eggs 
  • 3/4 cup canola oil 
  • 1 cup low-fat buttermilk 
  • 1/2 teaspoon vanilla extract 
  • 2 cups carrots, shredded 
  • 1/4 cup walnuts, chopped 
  • 1/8 cup sunflower seeds 
  • 1/8 cup pepita seeds  

Preheat oven to 350°F. 

Mix together all dry ingredients (except nuts and seeds). In a separate bowl mix eggs, oil, buttermilk, and vanilla; then add shredded carrots. Combine dry and wet ingredients together and fold in walnuts.  

Divide evenly into lined muffin pan and top with sunflower and pepita seeds. Bake 20-25 minutes until toothpick comes out clean.