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Carrot Muffins




Source of Recipe


Moms Need to Know


List of Ingredients




2 cups all-purpose flour
3 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 1/2 tsp ground cinnamon
1/2 tsp allspice (optional)
4 eggs
3/4 cup applesauce
1/4 cup vegetable or canola oil
3/4 cup brown sugar
1 tsp vanilla extract
3 cups shredded carrots (I just shredded a 1lb bag of baby carrots…it was a little over 3 cups and I used it all)



Recipe



1. Preheat oven to 350. Line muffin pan with paper liners

2. combine flour, baking powder, baking soda, salt & cinnamon

3. in a separate bowl, mix together eggs, applesauce, oil, vanilla, brown sugar until well-blended. Add flour mixture and mix until combined. Do not overmix!

4. Fold in carrots

5. Spoon in to prepared muffin cups and bake for about 20 minutes or until an inserted toothpick comes out clean.

Variation:

My children won’t eat raisins, but if you like them, simply soak 1 cup golden raisins in 2 cups very warm water for about 20 minutes. Drain the raisins and fold them in with the carrots. (regular raisins would work as well, but I prefer golden raisins)

you can substitute whole wheat flour, but I wouldn’t substitute more than 1 cup (so it would be 1 cup white flour, 1 cup whole wheat)