Carrots are one of the most popular vegetables, a popular snack food and vegetable side dish alike. For a twist, add them to your breakfast with this recipe for coconut carrot muffins!
Carrots: The Health Benefits of This Veggie
A serving (one medium carrot or ½ cup chopped) provides:
- 210% of the average daily recommended amount of vitamin A
- 10% vitamin K
- 6% vitamin C
- 2% calcium
Carrots are best-known for their high vitamin A content, which comes from beta-carotene.
Fun fact: There’s a reason why ‘carrot’ and ‘carotene’ sound alike. The word carotene was devised in the early 19th century by a German scientist after he crystallized the compound from carrot roots!
From Heart Disease to Cancer: What Does the Research Say About Carrots?
- Eating more deep-orange-colored fruits and vegetables is associated with a lower risk of coronary heart disease (CHD).
- Antioxidants in carrots, including beta-carotene, may play a role in cancer prevention.
- A deficiency in vitamin A can cause your eye’s photoreceptors to deteriorate, which leads to vision problems. Eating foods rich in beta-carotene may restore vision.
- Carrot extract has anti-inflammatory properties and provides anti-inflammatory benefits.
- Carrots are rich sources of potassium, which can relax the tension in your blood vessels and arteries, increase blood flow and circulation, boost organ function, and reduce the stress on the cardiovascular system.
- They have significant amounts of dietary fiber, and fiber is one of the most important elements in maintaining good digestive health.
Carrots, consumed as raw fruits, juice or in a cooked form, are always a good choice for your health!
Coconut-Carrot Morning Glory Muffins
- 1cupwhole-wheat or white whole-wheat flour
- 1/2cupold-fashioned rolled oats plus 2 Tbsp., divided
- 2tspbaking powder
- 2tspground cinnamon
- 1/4tspground allspice
- 2large eggs
- 1cupunsweetened applesauce
- 2tspvanilla extract
- 1/4cupcoconut oil, melted if necessary
- 2cupsshredded carrots
- 1/2cupunsweetened shredded coconut plus 2 Tbsp., divided
- Preheat oven to 350°F. Coat a 12-cup muffin tin with cooking spray.
- Whisk whole-wheat flour, 1/2 cup oats, baking powder, cinnamon, salt and allspice in a medium bowl.
- Whisk eggs, applesauce, honey and vanilla in a large bowl. Whisk in coconut oil. Gently stir in the flour mixture just until moistened. Fold in carrots, 1/2 cup coconut and raisins.
- Divide the batter among the muffin cups. Sprinkle with the remaining 2 tablespoons each oats and coconut.
- Bake the muffins until they spring back when lightly touched and a toothpick inserted in the center comes out with only moist crumbs at- tached, 30 to 35 minutes. Let stand in the pan for 10 minutes before turn- ing out onto a wire rack. Serve warm or at room temperature.
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