We spend a lot of time discussing my love affair with all-things muffin on this blog, but I just can’t get enough.When I’m not making muffins or eating muffins, I am usually thinking about muffins. It’s pretty sad really. These particular muffins were flavorful, and they were a nice choice for the brisk fall weather we are experiencing outside. Carrot is a perfect addition as it not only adds moisture but a loads of natural sweetness. I wasn’t in the mood for a chunky muffin so I ran my grated carrot through a food processor a few times for pieces so small they literally melted into the batter. I thought these were perfect straight from the oven, but the original recipe suggests topping them with cream cheese frosting. Either way, they will be divine.
Whole Wheat Carrot Apple Muffins
Source: Whole Foods Website
1 1/4C whole wheat flour
1/2tsp baking soda
1/2tsp baking powder
1 tsp cinnamon
1/2C applesauce (unsweetened)
1C grated carrot (I food processed mine)
1/4C canola oil
1tsp vanilla extract
In a bowl, combine flour, sugar, salt, baking soda, baking powder, and cinnamon. In a separate bowl, combine applesauce, carrot, eggs, milk, canola oil, and vanilla. Add dry ingredients and wet ingredients together. Mix until just combined – Be careful not to overmix or you will end up with dense, tunnelled muffins. Line muffin pan with liners and/or cooking spray. Fill each muffin tin about 2/3 full. Recipe makes about 12 muffins. Bake at 350 for 20 minutes until a toothpick comes out clean.