Healthy Applesauce Carrot Muffins (a.k.a. Carrot Cake Muffins

• Vegetarian

• Produce

  • 3/4 cup Carrots
  • 1/4 tsp Ginger, ground

• Refrigerated

  • 1 Egg

• Canned Goods

  • 1 cup Applesauce, unsweetened

• Condiments

  • 1/2 cup Honey

• Baking & Spices

  • 1 tsp Baking soda
  • 1 tsp Cinnamon, ground
  • 1/4 tsp Nutmeg, ground
  • 1/2 tsp Salt
  • 1 tsp Vanilla extract, pure
  • 1 1/2 cups Whole wheat flour

• Dairy

  • 2 tbsp Butter

Found on melskitchencafe.com

Description

Ingredients

• 1 1/2 cups whole wheat flour
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1/2 teaspoon salt
• 2 tablespoons butter, melted
• 1/2 cup honey
• 1 egg, lightly beaten
• 1 teaspoon pure vanilla extract
• 1 cup unsweetened applesauce
• 3/4 cup finely shredded carrots (about 2-3 medium carrots)

Directions

• Preheat the oven to 350 degrees F. Line a 12-cup muffin tin with paper liners.
• In a large bowl whisk together the flour, baking soda, cinnamon, nutmeg, ginger, and salt.
• Make a small well in the center of the dry ingredients and add the butter, honey, egg, vanilla, and applesauce.
• Stir ingredients together until just combined and there are still some spots of flour remaining.
• Fold in the shredded carrots just until combined (dont overmix or the muffins will be dense).
• Distribute the batter evenly among the muffin liners. Bake for 18-20 minutes until a toothpick inserted in the center of a muffin comes out clean.
• Remove to a wire rack to cool completely. These muffins freeze wonderfully and keep well if covered at room temperature for 2-3 days.