Cook Time
45 min
Servings
24 people
Likes
—
Ingredients
14 items
About
Applesauce Carrot Cake Muffins is a dairy free and lacto ovo vegetarian breakfast. This recipe makes 24 servings with 273 calories, 8g of protein, and 4g of fat each. For 53 cents per serving, this recipe covers 14% of your daily requirements of vitamins and minerals. 1 person has made this recipe and would make it again. A mixture of ground ginger, eggs, vanillan extract, and a handful of other ingredients are all it takes to make this recipe so flavorful. It can be enjoyed any time, but it is especially good for Easter. It is brought to you by Foodista. From preparation to the plate, this recipe takes approximately 45 minutes. With a spoonacular score of 39%, this dish is rather bad. If you like this recipe, take a look at these similar recipes: Healthy Applesauce Carrot Muffins {a.k.a. Carrot Cake Muffins}, Healthy Applesauce Carrot Muffins {a.k.a. Carrot Cake Muffins}, and Healthy Applesauce Carrot Muffins {a.k.a. Carrot Cake Muffins}.
Ingredients
- 3 c. whole wheat flour
- 3 tbsp. ground flax seed (optional)
- 2 tsp. baking soda
- 2 tsp. ground cinnamon
- 1/2 tsp. ground nutmeg
- 1/2 tsp. ground ginger
- 1 tsp. salt
- 1 c. honey
- 2 eggs, lightly beaten
- 2 tsp. pure vanilla extract
- 2 1/4 c. unsweetened applesauce
- 1 1/2 c. shredded carrots
- 1/2 c. cranberries (optional- or nuts would be good)
Instructions
- 1
Preheat the oven to 350 degrees F. Lightly spray oil on two regular-size 12-cup muffin tins or two large 6-cup muffin tins.
- 2
In a large bowl whisk together the flour, ground flax, baking soda, cinnamon, nutmeg, ginger and salt.
- 3
Make a small well in the center of the dry ingredients and add the honey, eggs, vanilla and applesauce.
- 4
Stir the ingredients together until just combined and there are still some spots of flour remaining.
- 5
Fold in the shredded carrots and cranberries just until combined (don't over mix or the muffins will be dense).
- 6
Distribute the batter evenly among the muffin tin cups and sprinkle some oats on top.
- 7
Bake for 20-24 min for large muffins (mine came out perfect at about 23 min) or 18-20 min. for regular-size muffins, until a toothpick inserted in the center of a muffin comes out clean.
- 8
Remove to a wire rack to cool completely, Enjoy right away or make extra to freeze for a quick snack!