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Carrot Cake Muffins
Course: Snack
Servings: 1 dozen
Ingredients
  • 1 1/2 cups whole wheat flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/2 teaspoon salt
  • ¼ cup melted coconut oil
  • 1/2 cup honey
  • 1 egg lightly beaten
  • 1 teaspoon pure vanilla extract
  • 1/2 cup unsweetened applesauce OR mashed ripe banana
  • ½ cup pureed sweet potato i.e. baby food
  • 3/4 cup finely shredded carrots about 2-3 medium carrots
Instructions
  1. Preheat the oven to 350 degrees F. Line a 12-cup muffin tin with paper liners.
  2. In a large bowl whisk together the flour, baking soda, cinnamon, nutmeg, ginger, and salt.
  3. Make a small well in the center of the dry ingredients and add the coconut oil, honey, egg, vanilla, applesauce and sweet potato.
  4. Stir ingredients together until just combined and there are still some spots of flour remaining.
  5. Fold in the shredded carrots just until combined (don't overmix or the muffins will be dense).
  6. Distribute the batter evenly among the muffin liners. Bake for 18-20 minutes until a toothpick inserted in the center of a muffin comes out clean.

  7. Remove to a wire rack to cool completely. 

Recipe Notes

These muffins freeze wonderfully and keep well if covered at room temperature for 2-3 days.

Add more veggies: add ½ cup grated zucchini or yellow squash to ‘sneak’ some extra in.

Mini Muffin Variation: Scoop out into greased mini-muffin tin and bake for 10 minutes.