Carrot Cake Muffins
Ingredients
Dry Ingredients
-
2¼
cups
white whole wheat flour
-
1½
teaspoons
baking powder
-
½
teaspoon
baking soda
-
¼
teaspoon
salt
-
1½
teaspoons
cinnamon
-
½
teaspoon
nutmeg
Wet Ingredients
-
½
cup
unsweetened vanilla almond milk
-
½
cup
maple syrup
-
¼
cup
unsweetened applesauce
-
¼
cup
coconut oil, melted
-
2
teaspoons
vanilla extract
-
2
units
eggs
Add-ins
-
1
cup
finely grated carrots
-
½
cup
raisins
Instructions
- Preheat the oven to 350°F.
- In a large bowl, mix the dry ingredients together and set aside.
- In a medium bowl, whisk together the wet ingredients until smooth, then fold in the grated carrots.
- Combine the wet and dry mixtures until fully incorporated, then gently fold in the raisins.
- Line the muffin tin with cupcake liners and fill each hole ¾ full with the batter.
- Bake for 20-23 minutes until golden and a toothpick comes out clean.
- Remove from the oven and let cool before serving.
Nutrition Facts (estimated)
Servings
12 muffins
Calories
167
Total fat
4g
Total carbohydrates
27g
Total protein
5g
Sodium
165mg
Cholesterol
31mg
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