No Added Sugar Carrot Muffins
Ingredients
Dry Ingredients
-
3
cups
whole wheat flour
-
3
tbsp
corn starch
-
1
tbsp
baking powder
-
1½
tsp
baking soda
-
1
tsp
salt
-
1
tbsp
ground cinnamon
-
¼
tsp
ground nutmeg
-
¼
tsp
ground ginger
-
⅛
tsp
ground clove
Wet Ingredients
-
1
cup
unsweetened applesauce
-
½
cup
canned crushed pineapple
-
½
cup
date paste
-
¼
cup
avocado puree
-
1
tbsp
pure vanilla extract
-
½
cup
buttermilk
-
3
large
eggs
-
3¼
cups
grated carrots
Add-Ins
-
¾
cup
chopped walnuts
-
½
cup
dried apricots
-
½
cup
organic raisins
Instructions
- Preheat the oven to 425°F and line a 12-cup muffin pan with paper liners.
- In a large bowl, mix the dry ingredients until well combined and set aside.
- In another bowl, whisk together the applesauce, crushed pineapple, date paste, avocado puree, and vanilla extract until smooth.
- Add the eggs to the mixture and whisk until incorporated.
- Stir in the buttermilk and mix until well combined, then fold in the grated carrots.
- Mix the chopped walnuts, dried apricots, and raisins with the dry ingredients, then combine with the wet mixture using a rubber spatula.
- Divide the batter between the muffin cups, mounding it higher than the liners if desired.
- Bake in the preheated oven for 10 minutes, then reduce the temperature to 375°F and bake for an additional 12 to 15 minutes until golden brown and a toothpick comes out clean.
- Allow the muffins to cool in the pan for a few minutes before transferring to a cooling rack.
Nutrition Facts (estimated)
Servings
12
Calories
253
Total fat
7g
Total carbohydrates
43g
Total protein
7g
Sodium
282mg
Cholesterol
42mg
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