Carrot Muffins made healthy with applesauce, oats or bran, whole wheat flour and honey. Your family will love them!
Author:Olena of ifoodreal.com
Prep Time:7 minutes
Cook Time:25 minutes
Total Time:32 minutes
Yield:12 muffins 1x
2 large eggs
3/4 cup applesauce, unsweetened
1/3 cup maple syrup or honey
1 tsp pure vanilla extract
1 tsp cinnamon
1/2 tsp nutmeg
2 tsp baking powder, aluminum free
3/4 tsp baking soda
1/2 tsp salt
1 1/2 cups grated carrots, packed
1 cup oat bran or quick/rolled oats
1 cup whole wheat flour
1/3 cup raisins or chopped dates (not packed)
1/3 cup nuts, coarsely chopped (walnuts (I used cheaper pieces rather than whole), pecans, hazelnuts)
Cooking spray (I use Misto)
Preheat oven to 350 degrees F and spray non-stick 12 muffin tin with cooking spray. Set aside.
In a large mixing bowl, add eggs and whisk for 15 seconds. Add applesauce, maple syrup, vanilla, cinnamon, nutmeg, baking powder, baking soda, salt and whisk well to combine. Add carrots and stir a few times. Add oat bran or oats and whole wheat flour; gently mix until combined. Do not over mix. Stir in raisins and nuts.
Distribute batter evenly between 12 openings of a tin (I used regular ice cream scoop) and bake for 25 minutes or until a toothpick inserted in the centre comes out clean. Let muffins cool for a few minutes and transfer to a cooling rack to cool off completely.
Store: Refrigerate in a glass airtight container for up to 1 week or freeze for up to 6 months.
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