Carrots, coconut, raisins, and nuts are all packed into these nutritious carrot cake muffins. Pure maple syrup and applesauce are used to organically sweeten these mouthwateringly moist carrot cake muffins.
Ingredients:
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/2 cup vegetable oil
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 1/2 cups grated carrots
- 1/2 cup chopped walnuts (optional)
Instructions:
- Preheat oven to 350°F. Line a muffin tin with paper liners.
- In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg.
- In a large bowl, whisk together oil, granulated sugar, brown sugar, eggs, and vanilla until well combined.
- Add dry ingredients to wet ingredients and stir until just combined.
- Fold in grated carrots and walnuts (if using).
- Divide batter evenly among muffin cups, filling each about 2/3 full.
- Bake for 20-25 minutes, or until a toothpick inserted in the center of a muffin comes out clean.
- Let muffins cool in pan for 5 minutes before transferring to a wire rack to cool completely.
Nutrition Facts (per serving, based on 12 servings):
- Calories: 243
- Total Fat: 12g
- Saturated Fat: 1g
- Cholesterol: 35mg
- Sodium: 207mg
- Total Carbohydrates: 32g
- Dietary Fiber: 1g
- Sugars: 19g
- Protein: 3g
