Description
Delicious and healthy oil-free carrot cake muffins perfect for breakfast or a snack.
Ingredients
Scale
- 1 ½ cups grated carrots
- 1 cup applesauce
- ½ cup maple syrup or honey
- 2 teaspoons vanilla extract
- 1 ½ cups whole wheat flour (or gluten-free flour)
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ⅓ cup raisins or chopped walnuts (optional)
Instructions
- Preheat the oven to 350°F (175°C).
- Prepare the muffin tin with paper liners or cooking spray.
- In a large bowl, combine grated carrots, applesauce, maple syrup (or honey), and vanilla extract and mix well.
- In a separate bowl, whisk together whole wheat flour, baking soda, baking powder, ground cinnamon, and ground nutmeg.
- Combine the dry mixture with the wet ingredients until just combined. Fold in raisins or walnuts if using.
- Scoop the batter into the muffin tin, filling each cup about 2/3 full.
- Bake for about 20-24 minutes or until a toothpick comes out clean.
- Cool the muffins in the tin for 5 minutes before transferring to a wire rack.
- Enjoy! Serve warm or store for later.
Notes
These muffins are easy to make ahead and freeze well for busy mornings!
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 150
- Sugar: 8g
- Sodium: 200mg
- Fat: 1g
- Saturated Fat: 0g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg
Keywords: carrot cake, muffins, healthy breakfast, oil-free, baking