Carrot Cake Muffins

Some muffins taste like dessert. You take a bite and think: “Wow, I probably should have just had a cupcake for the amount of nutritional value this gave me.” Not the case with these muffins. They’re sweet, but not too sweet. The whole grain flour gives the muffins substance that those sweet Safeway muffins just don’t offer. The muffins are healthy enough that you can feel pretty good about them, but decadent enough that you actually want to eat them (unlike the vegetable smoothie you just made). Best part: I have breakfast and snacks covered for a solid week. Thanks, Carrot Cake Muffins! ❤

Here’s the link: http://cooking.nytimes.com/recipes/1013494-carrot-cake-muffins

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