Healthy Ginger Carrot Muffins

These are great for breakfast, snacks, or you can top them with cream cheese frosting for a great Dessert. They're really good for you too!

• Ready In: 30 mins
• Serves: 12

Ingredients

• 1 1⁄2 cups whole wheat flour
• 2  teaspoons baking soda
• 2  teaspoons cinnamon
• 1  teaspoon ginger
• 1  teaspoon clove
• 1  teaspoon nutmeg
• 2  tablespoons ground flax seeds
• 2  large  egg whites
• 1  cup sugar substitute (I use Splenda)
• 1⁄4 cup molasses
• 1⁄4 cup unsweetened applesauce
• 1⁄3 cup soymilk (I use Silk)
• 3  cups  shredded carrots, packed or 1 (16 ounce) bag  baby carrots, finely chopped in food processor
• 1 1⁄4 cups old fashioned oats

Directions

1. Preheat oven to 350°F.
2. Sift together flour, baking soda, cinnamon, ginger, cloves, nutmeg. Add ground flaxseed. Set aside.
3. In large mixing bowl, beat egg whites until foamy. Add Splenda, molasses, soymik, and applesauce until smooth.
4. Stir in carrots.
5. Gradually add flour mixture to carrot mixture.
6. Stir in oats.
7. Fill muffin cups 2/3 full.
8. Bake for 15-20 minutes.
9. Enjoy!