Healthy Carrot Cake Muffins

photo by Ian Magary





- Ready In:
- 40mins
- Ingredients:
- 15
- Yields:
-
12 muffins
- Serves:
- 12
ingredients
- 3⁄4 teaspoon baking powder
- 1⁄4 cup applesauce
- 1⁄4 cup white sugar
- 1⁄3 cup brown sugar
- 3⁄4 cup wheat flour
- 3⁄4 cup white flour
- 1 teaspoon baking soda
- 3⁄4 teaspoon cinnamon
- 1⁄4 teaspoon nutmeg
- 1⁄4 teaspoon salt
- 1 tablespoon honey
- 1 cup carrot, graded
- 1⁄2 cup light soymilk
- 1⁄2 cup walnuts
- 1⁄2 cup raisins
directions
- 1. In a small bowl mix baking powder and applesauce into a foamy mixture, set aside.
- 2. In a large bowl mix flour, sugar, baking soda, cinnamon, nutmeg, and salt.
- 3. Add honey, carrots, milk, and applesauce mixture.
- 4. Mix well.
- 5. Add nuts and raisins.
- 6. Spray muffin pan with nonstick cooking spray or line with cupcake liners.
- 7. Fill muffin pan 3/4 full.
- 8. Bake at 350 degrees for 30 minutes or until toothpick comes out clean.
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Reviews
-
Loved them! You need to post more health concious recipes soon!!! My daughter Lily and I had great fun making these. She was a little skeptical of "carrots" going into a muffin, but I reminded her that she also loved the Zucchini Cheese Muffins (Recipe #403552) that I have posted and the carrots would taste great too. I had no soy milk, but we used the skim organic milk we had on hand. I also added dried cranberries in addition to the 1/2 (small) box of raisins I had on hand and it came out wonderful. I know that ovens vary a bit, but I'm glad I set the timer for 25 minutes instead!!! They were on the verge of dry at that point, after cooling, perfect! I baked using the convection function on my oven at 325 F. Thanks again, and once again you received the "YUM" approval rating from the whole family and a couple of friends and neighbors!