Carrot Applesauce Muffins are reminiscent of Carrot Cake without the icing.
Course Breakfast
Cuisine Muffins
Prep Time 15 minutesminutes
Cook Time 15 minutesminutes
Total Time 30 minutesminutes
Servings 12Muffins
Calories 157kcal
Author Ginny McMeans
Ingredients
1 ¾cupswhole wheat pastry flour
1tablespoonflaxseed meal mixed with 3 tablespoons water
½cupcoconut sugar
1teaspoonbaking powder
1teaspooncinnamon
½teaspoonsalt
1cupapplesauce
¼cupextra virgin olive oil
1teaspoonvanilla extract
1cupcarrots, pulsed in pieces - about 2 carrots
½cupraisins
Instructions
Preheat oven to 400°
Lightly oil muffin tin to hold 12 muffins.
Mix the egg replacer with the water and set aside.
Mix the flour, sugar, baking powder, cinnamon and salt in a large bowl. Mix well.
To the large bowl add the applesauce, egg replacer, oil vanilla. Blend until combined.
Fold in the carrots and raisins. Make sure it is mixed evenly.
Divide the batter between 12 muffin tins.
Bake at 400° for about 15 minutes or until a toothpick inserted comes out clean.
Let cool 10 minutes and then remove the muffins to a wire rack to cool completely.
Notes
TO FREEZE:After they have cooled you may freeze them in any of the methods shown in my article Preparing Food for the Freezer.They defrost quickly so it really doesn't take any planning. The microwave will also zap them in 20 seconds.