DIY Healthy Carrot Muffins

Healthy Carrot Muffins

I found this fabulously healthy muffin recipe and decided to give them a try... they turned out tasty and super moist!

I increased the amount of carrots, used agave as the sweetener and topped them with a bit of oats and pecans.

Because these are made with applesauce, the fat content has been reduced, compared to muffins that use oil.

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 agave or honey
  
  
•  1 egg, lightly beaten
  
  
•  1 teaspoon Kirkland pure vanilla extract
  
  
•  1 cup unsweetened applesauce
  
  
•  1 cup finely shredded Costco Organic
  
    carrots (about 2-3 medium carrots)
  
  
• 3 Tablespoons rolled oats
  
  
• 2 Tablespoons pecan bits

DIRECTIONS

Preheat the oven to 350 degrees F. 

Line a 6-cup jumbo muffin tin with paper liners.

Lightly spray liners with cooking spray so muffins won't stick.

Line bottoms of liners with a few rolled oats.

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, it is okay to see a bit of flour still at this point.

Fold in the shredded carrots just until combined (don't overmix or the muffins will be dense).

Distribute the batter evenly among the six muffin liners. 

Top with a few rolled oats and pecan bits.

Bake for 25-30 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.