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Healthy Carrot cake muffins

Packed with carrots, whole grains, and protein, these are a delicious way to start the day.

Preheat the oven to 350 degrees F and coat a 24-cup mini muffin tin with nonstick spray. Add the flour, oats, brown sugar, baking powder and baking soda to a large bowl.

Step 1.

Add the applesauce, grated carrots, eggs and canola oil to the bowl. For best results, grate the carrots yourself. OR use kitchen shears to chop store-bought grated carrots into smaller pieces.

Step 2.

Step 3.

Add the golden raisins, cinnamon and salt. I like to use golden raisins because the flavor and color is nice here, but regular ones work just fine.

Step 4.

Stir together to combine thoroughly but gently.  You can also add ½ teaspoon vanilla extract and ¼ teaspoon ground ginger to add even more flavor.

Step 5.

Add a heaping tablespoon of the batter to each muffin cup and bake 18-22 minutes or until lightly golden brown around the edges and a cake tester inserted into the middle comes out cleanly.

Step 6.

Remove from oven, cool in the pan for 2 minutes, and use a paring knife to loosen the edges as needed.

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Serve warm, at room temp, or chilled. To store, place in an airtight container and store at room temperature for 3-5 days.