Description
Delicious and healthy carrot muffins made with whole wheat flour and sweetened with maple syrup.
Ingredients
Scale
- 1 large egg
- 1/2 cup maple syrup
- 1 cup applesauce (unsweetened)
- 2 tbsp avocado oil (can sub. with canola oil or melted butter)
- 1 tsp vanilla
- 1 cup carrots (grated)
- 1 1/2 cups whole wheat flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tsp cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp nutmeg
- 1/4 cup chopped walnuts (for topping the muffins)
Instructions
- Preheat oven to 375F.
- Line a 12-serving muffin pan with muffin liners and spray them with non-stick cooking spray.
- In a large bowl, whisk together egg, maple syrup, and oil.
- Stir in applesauce and vanilla extract.
- Add shredded carrots and stir to combine.
- Add all dry ingredients (except walnuts) to the wet mixture in the bowl and stir until just combined – don’t over-mix!
- Pour approx. 1/4 cup batter per muffin tin and sprinkle chopped walnuts over the portioned out batter before baking.
- Bake for 20-25 minutes until golden and a toothpick comes out clean.
- Remove from oven, let cool for 5 minutes in the pan and then on a wire cooling rack.
Notes
- These muffins are perfect for breakfast or a snack!
- You can add raisins or other nuts for variation.
- 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: 6g
- Saturated Fat: 0.5g
- Unsaturated Fat: 5.5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 25mg