Healthy muffins never tasted so delicious. The fluffiness of the flour, and the added texture make these an enjoyable treat. In this healthy muffin recipe, I shredded the carrots instead of grating them and threw in some ground flax seeds and hemp seeds for a bit of extra nutrition.

Having weekend guests over? We came up with a 3-day plan for entertaining guests. What could be more coddling than waking them up to the smell of freshly-baked muffins. These are made with sprouted kamut flour, which happens to be gluten-free, and adds a wonderful flavor. This dough can be made a day or so ahead, so at breakfast you can just pour the mix into pretty baking cups and pop in the oven. Easy peasy.

MAKES 12 MUFFINS

PREHEAT OVEN 350ºF… MIX DRY INGREDIENTS

2 CUPS kamut flour
1 TB ground flax seeds
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt

In a large bowl, sift dry ingredients together.

GET YOUR MIXER… MIX WET INGREDIENTS

3/4 CUP coconut-canola oil
1 CUP maple syrup
1/2 CUP yogurt
1/2 CUP applesauce
3 large eggs
1 1/2 tsp vanilla extract

On medium speed, combine the oil and maple syrup for about 2 min. Add yogurt, applesauce, mix 1 min. Add eggs one at a time with mixer running, add vanilla, mix till incorporated.

Transfer the wet ingredients to the bowl of dry ingredients—do not over-mix.

ADD TEXTURE… BAKE

2 CUPS carrots, shredded
1/2 CUP hemp seeds
3/4 CUP walnuts, chopped, toasted

Fold ingredients into the mix. Add the Paper Chef cupcake liners to a muffin pan, and divide the mixture into the 12 cavities. Bake for about 35 min, till an inserted toothpick comes out clean.

Another  muffin recipe:

Savory Butternut Squash Mini Muffins and Spicy Squash Spread

See the complete menu and strategies for hosting weekend guests in style: 06 Three Day Party