Applesauce Carrot Cake Muffins
Total Steps
8
Ingredients
14
Tools Needed
6
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Peas of CakeIngredients
- 1/2 cup cranberries(optional)
- 1 1/2 cups shredded carrots
- 2 1/4 cups unsweetened applesauce
- 2 teaspoons pure vanilla extract
- 2 eggs, lightly beaten
- 1 cup honey
- 1 teaspoon salt
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 2 teaspoons ground cinnamon
- 2 teaspoons baking soda
- 3 tablespoons ground flax seed(optional)
- 3 cups whole wheat flour
- oats(optional)
Instructions
Step 1
Preheat the oven to 350 degrees F. Lightly spray oil on two regular-size 12-cup muffin tins or two large 6-cup muffin tins.
Step 2
In a large bowl whisk together the flour, ground flax, baking soda, cinnamon, nutmeg, ginger and salt.
Step 3
Make a small well in the center of the dry ingredients and add the honey, eggs, vanilla and applesauce.
Step 4
Stir the ingredients together until just combined and there are still some spots of flour remaining.
Step 5
Fold in the shredded carrots and cranberries just until combined (don't over mix or the muffins will be dense).
Step 6
Distribute the batter evenly among the muffin tin cups and sprinkle some oats on top.
Step 7
Bake for 20-24 min for large muffins (mine came out perfect at about 23 min) or 18-20 min. for regular-size muffins, until a toothpick inserted in the center of a muffin comes out clean.
Step 8
Remove to a wire rack to cool completely, Enjoy right away or make extra to freeze for a quick snack!