Carrot Applesauce Muffins are reminiscent of Carrot Cake without the icing.
Servings 12 Muffins
- 1 ¾ cups whole wheat pastry flour
- 1 tablespoon flaxseed meal mixed with 3 tablespoons water
- ½ cup coconut sugar
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- ½ teaspoon salt
- 1 cup applesauce
- ¼ cup extra virgin olive oil
- 1 teaspoon vanilla extract
- 1 cup carrots, pulsed in pieces - about 2 carrots
- ½ cup raisins
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.
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.
Serving: 1Muffin | Calories: 157kcal | Carbohydrates: 27g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Sodium: 120mg | Potassium: 201mg | Fiber: 3g | Sugar: 7g | Vitamin A: 1788IU | Vitamin C: 1mg | Calcium: 29mg | Iron: 1mg