Healthy Carrot Cake Muffins
Hearty, perfectly spiced and loaded with carrots, raisins and nuts, these healthy carrot cake muffins are a delicious (and good-for-you!) springtime breakfast. While traditional carrot cakes are saturated with sugar and butter, these muffins give you carrot cake flavor, but without a myriad of unwholesome ingredients!
Ingredients
- 1 1/2 cups unsweetened applesauce
- 1 1/2 cups shredded carrots about 3 medium carrots
- 2 large eggs
- 1/2 cup brown sugar
- 2 cups whole wheat flour
- 3/4 tsp salt
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 heaping tbsp ground cinnamon
- 1/2 tsp ground cloves
- 1/2 tsp ground nutmeg
- 1/2 tsp ground ginger
- 1 cup raisins
- 1/2 cup chopped walnuts or pecans optional
Instructions
- Preheat your oven to 350 °F and line 18 muffins cups with cupcake liners, or grease well with cooking spray.
- In a large bowl, whisk together the applesauce, shredded carrots, eggs and brown sugar. Add the whole wheat flour, salt, baking powder, baking soda, cinnamon, cloves, nutmeg and ginger to the wet ingredients and stir together until just combined. Fold in the raisins and chopped nuts.
- Scoop batter into the prepared muffin tins and bake 18-20 minutes or until a toothpick inserted into the center of a muffin comes out clean.
Notes
*These muffins are lightly sweet, but if you prefer a sweeter muffin, you can increase the sugar to 3/4 cup-1 cup.
**Store muffins in the fridge up to 3 days. After 3 days, store muffins in the freezer for up to 3 months.