Healthy Carrot Muffins
Healthy Carrot Muffins made with applesauce, oats and maple syrup and loaded with walnuts and raisins. Fluffy, light and moist carrot cake muffins!
Servings: 12 muffins
Calories: 222kcal
Ingredients
- 2 large eggs
- 3/4 cup applesauce unsweetened
- 1/4 cup oil I use avocado oil
- 1/2 cup + 2 tablespoons maple syrup or honey
- 1 teaspoon pure vanilla extract
- 1 1/2 teaspoons cinnamon
- 1/2 teaspoon nutmeg
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups grated carrots packed
- 1 cup rolled oats quick oats or oat bran
- 1 1/3 cups whole wheat flour
- 1/2 cup raisins
- 1/2 cup walnuts coarsely chopped
- Cooking spray I use Misto
Instructions
- Preheat oven to 350 degrees F, line 12 muffin tin with muffin liners and spray with cooking spray. Set aside.
- In a large mixing bowl, add eggs, applesauce, oil, maple syrup, vanilla extract and whisk. Add cinnamon, nutmeg, baking powder, baking soda, salt and whisk very well until no lumps are visible.
- Add grated carrots and stir with spatula to mix. Add oats and whole wheat flour, then gently mix until combined. Do not over mix. Stir in raisins and nuts.
- Distribute batter evenly between 12 openings of a tin (I used a regular ice cream scoop) and bake for 24-25 minutes or until a toothpick inserted in the centre comes out clean.
- Remove carrot muffins from the oven, let cool for 5 minutes and transfer to a cooling rack to cool off more.
Video
Notes
- Store: In an airtight container for 2-3 days. Refrigerate after for a few more days.
- Freeze: In an airtight container for up to 3 months. Thaw muffins overnight in refrigerator or on counter for 3-4 hours.
Nutrition
Serving: 1muffin | Calories: 222kcal | Carbohydrates: 32g | Protein: 5g | Fat: 9g | Saturated Fat: 1g | Trans Fat: 0.003g | Cholesterol: 27mg | Sodium: 239mg | Fiber: 4g | Sugar: 10g