Whole Wheat Carrot Muffin

• Vegetarian

• Produce

  • 1 cup Carrots, lightly packed
  • 1/2 tsp Ginger, ground
  • 1/3 cup Golden raisins

• Refrigerated

  • 1 Egg

• Canned Goods

  • 3/4 cup Applesauce, unsweetened

• Baking & Spices

  • 1 tsp Baking soda
  • 1/2 cup Brown sugar, packed
  • 3/4 tsp Cinnamon, ground
  • 1/2 tsp Nutmeg, ground
  • 1 1/2 cups Whole wheat pastry flour

• Oils & Vinegars

  • 2 tbsp Canola oil

• Nuts & Seeds

  • 12 Pecan, halves
  • 1/3 cup Pecans

• Dairy

  • 1/2 cup Greek yogurt, nonfat plain

Found on cookincanuck.com

Description

Ingredients

• 1 ½ cups whole wheat pastry flour
• 1 tsp baking soda
• ¾ tsp ground cinnamon
• ½ tsp ground nutmeg
• ½ tsp ground ginger
• ¾ cup unsweetened applesauce
• ½ cup nonfat plain Greek yogurt
• ½ cup (packed) brown sugar
• 2 tbsp canola oil
• 1 egg
• 1 cup (lightly packed) shredded carrots
• ⅓ cup golden raisins
• ⅓ cup chopped pecans
• 12 pecan halves

Directions

• Preheat the oven to 375 degrees F. Lightly coat the muffin tin with cooking spray.
• In a medium bowl, whisk together flour, baking soda, cinnamon, nutmeg, ginger and salt.
• In a large bowl, combine the applesauce, Greek yogurt, brown sugar, canola oil and egg. Stir together until the mixture is smooth.
• Stir the dry ingredients into the applesauce mixture until combined. Stir in the carrot, raisins and chopped pecans.
• Spoon the muffin batter into the prepared muffin cups.
• Bake for 7 minutes. Place one pecan half on top of each muffin. Bake until a toothpick inserted in the center of the muffins comes out clean, an additional 7 to 9 minutes.
• Remove muffins from the pan and allow to cool. Serve.

Nutrition