Healthy Carrot Muffins
Deliciously moist and wholesome, these Healthy Carrot Muffins are perfect for breakfast or a snack. Packed with carrots and sweetened with maple syrup and applesauce, they strike a perfect balance between indulgence and health.
Ingredients
Dry Ingredients
- 1 1/2 cups whole wheat flour Any brand of whole wheat flour is fine.
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
Wet Ingredients
- 1/2 cup maple syrup Brings warm sweetness.
- 1/2 cup applesauce Adds moisture without oil.
- 1 teaspoon vanilla extract
Main Ingredients
- 2 cups grated carrots Fresh or pre-shredded.
- 1/2 cup raisins or walnuts Optional mix-ins. Substitute with chocolate chips if desired.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large bowl, whisk together whole wheat flour, baking soda, baking powder, salt, and cinnamon.
- In another medium bowl, stir maple syrup, applesauce, and vanilla extract until smooth.
Mixing
- Add the wet mixture to the dry ingredients, stirring until just combined. Do not overmix.
- Fold in the grated carrots and optional raisins or walnuts.
Baking
- Spoon the batter into the muffin cups, filling them about three-quarters full.
- Bake for 18-20 minutes or until a toothpick comes out clean.
- Let them cool slightly before serving warm.
Notes
These muffins keep well — cool and store in an airtight container for 3 days or freeze for up to 2 months. They can be reheated in the microwave for 12-20 seconds or in a toaster oven for a crisp edge.