Healthy Applesauce Carrot Muffins {Carrot Cake Muffins}
Ingredients
- 1 ½ cups (213 g) whole wheat flour or all-purpose flour (see note)
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ½ teaspoon salt
- 2 tablespoons (28 g) melted butter
- ½ cup (163 g) honey
- 1 (50 g) egg, lightly beaten
- 1 teaspoon pure vanilla extract
- 1 cup (245 g) unsweetened applesauce
- ¾ to 1 cup (90 to 100 g) finely shredded carrots (1 large carrot, no need to peel)
Instructions
- 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.
- Mix until just combined with a few spots of flour remaining.
- Add the carrots and mix until just until combined (don't over mix or the muffins will be dense).
- Scoop the batter into the prepared muffin tin, filling the muffin cups about 2/3 full.
- Bake for 18-20 minutes until the tops of the muffins spring back lightly to the touch.
- Remove to a wire rack to cool completely. The muffins keep well covered at room temperature for 2 to 3 days and freeze well, also.
Notes
Flour: if using whole wheat flour, the muffins turn out best using a white wheat variety like hard white or soft white spring wheat, einkhorn, or kamut (vs a red wheat variety which is heavier and darker).