Fast Fridays: Carrot Cake Muffins

I’m a big fan of carrot cake, zucchini bread, and other quick-bread recipes that benefit from some vegetable content. Even though these tend to be sweet, they seem to have the halo of alleged healthiness around them.

The New York Times recently featured a recipe for Carrot Cake Muffins, a healthy barely-sweet option for breakfast.

I rather liked the idea–as muffins are a great option for a grab-and-go breakfast item–and tried a batch. Good with marmalade or honey butter, they’re made with whole wheat flour for a bit more nuttiness than your regular muffin. Hope you enjoy them!

Update: Because of the website reformat, I’ve lost some of the photos on the site including the ones that used to be above.