Whole Wheat Carrot Cake Power Muffins
Carrots were first used in sweet cakes during the medieval period when sugar and sweeteners were scarce.
This is vegetarian and gluten free recipe. Dish can be prepared in 45 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 12.
Whole Wheat Carrot Cake Power Muffins
Ingredients
Instructions
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Preheat the oven to 350°F (175°C). Grease a muffin tin or line with paper liners.
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In a large bowl, whisk together the whole wheat flour, baking powder, cinnamon, nutmeg, and salt.
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In a separate bowl, combine the grated carrots, applesauce, honey, eggs, and vanilla extract.
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Pour the wet ingredients into the dry ingredients and stir until just combined. Fold in the chopped walnuts and raisins.
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Divide the batter evenly among the muffin cups.
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Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
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Remove from the oven and let the muffins cool in the tin for 5 minutes. Then transfer to a wire rack to cool completely.
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Enjoy!
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 200kcal
- % Daily Value *
- Total Fat 8g13%
- Total Carbohydrate 28g10%
- Sugars 12g
- Protein 5g10%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
