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Whole Wheat Carrot Muffins

jen

After the holidays and one too many delicious desserts Jim and I decided that we needed to give up refined sugars for a little while. We just felt like our bodies needed a little break from sugar. We decided that we didn’t want to give up all sugar and were okay with using honey or maple syrup in moderation. I was browsing around Pinterest and stumbled on these. The ingredients sounded great. White Whole Wheat flour, no refined sugar, and carrots! I’ll let you in on a little secret here….I’m one of those few people that has never tried carrot cake. I know crazy right?! I decided to give these muffins a try and I’m so glad I did because they are delicious. Moist, full of flavor from the spices, and even a little crunch from the carrots. These are perfect for a quick breakfast, snack, or a great addition to your child’s lunch box!

Whole Wheat Carrot Muffins
Serves 12
Delicious and healthy muffins without refined sugars!
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Prep Time
15 min
Cook Time
20 min
Total Time
35 min
Prep Time
15 min
Cook Time
20 min
Total Time
35 min
Ingredients
  1. 1 1/2 cups white whole wheat flour
  2. 1 teaspoon baking soda
  3. 1 teaspoon ground cinnamon
  4. 1/2 teaspoon ground ginger
  5. 1/4 teaspoon ground nutmeg
  6. 1/8 teaspoon ground allspice
  7. 1/2 teaspoon salt
  8. 3 tablespoons salted butter, melted
  9. 1/2 cup pure honey (or maple syrup)
  10. 1 large egg
  11. 1 teaspoon pure vanilla extract
  12. 1 cup unsweetened applesauce
  13. 3/4 cup finely shredded carrot (2-3 medium carrots)
Instructions
  1. Preheat oven to 350 degrees F. Line a muffin pan with paper or silicone muffin liners (or grease the pan).
  2. In a large bowl, combine the whole wheat flour, baking soda, cinnamon, ginger, nutmeg, allspice, and salt. Whisk thoroughly.
  3. In a small bowl, combine the melted butter, honey, egg, vanilla extract, and applesauce and whisk to combine. Pour the wet ingredients into the dry ingredients. Stir just until combined.
  4. Fold in the shredded carrots, being careful not to over mix.
  5. Scoop batter into your prepared muffin tin. Bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Let cool a few minutes before serving.
Notes
  1. Recipe from naturalchow.com
Saved by the Kale http://savedbythekale.com/
 Bottom line, if you are looking for something to satisfy your sweet tooth without refined sugars then make these muffins!