Healthy Carrot Muffins
Ingredients
- 1½ cups white whole wheat flour (or half whole wheat flour, half all-purpose flour)
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- ½ teaspoon salt
- 3 tablespoons coconut oil (melted (or butter))
- ½ cup honey
- 1 egg (lightly beaten)
- 1 1/2 teaspoons pure vanilla extract
- 1 cup unsweetened applesauce
- 1 cup finely shredded carrots
- Optional add-ins: walnuts (raisins...)
Instructions
- Preheat the oven to 350 degrees F. Grease a 12-cup muffin tin with non-stick cooking spray.
- In a large bowl, whisk together the flour, baking soda, cinnamon, nutmeg, 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. (Don't over mix).
- Fold in the shredded carrots just until combined (again don't overmix).
- Divide batter evenly among the muffin tin. 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.
- Keep muffins in an airtight container (for about 2-3 days) Or freeze.
Nutrition
Serving: 1gCalories: 156kcalCarbohydrates: 29gProtein: 3gFat: 4gSaturated Fat: 3gPolyunsaturated Fat: 1gCholesterol: 16mgSodium: 207mgFiber: 2gSugar: 16g
The nutrition facts provided are calculated using a third-party tool and are estimates only. Actual nutritional content may vary based on the ingredients and brands you use, as well as portion sizes. For accurate results, please consult a registered dietitian or nutritionist.
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