Healthy Carrot Cake Muffins

Packed with carrots , whole grains, and protein, these carrot Cake Muffins are a delicious way to start the day. They mix up in one bowl, can be made ahead, and are a nutritious snack or breakfast.

Ingredients

Buy

• 1 cup applesauce
• 1 cup grated carrots
• 2 large eggs
• ¼ cup raisins (I prefer golden raisins , but any kind will work)

On Hand

• ¾ cup whole-wheat flour
• ½ cup rolled oats
• ¼ cup brown sugar
• 1 teaspoon cinnamon
• 1 teaspoon baking powder
• ¼ teaspoon baking soda
• 3 tablespoons avocado oil
• ¼ teaspoon salt

Instructions

• Preheat the oven to 350 degrees F and coat a 24-cup mini muffin tin with nonstick spray.
• Add all ingredients to a medium bowl and stir together to combine thoroughly but gently.
• Add a heaping 1 tablespoon of the batter to each prepared muffin cup and bake 18-22 minutes or until lightly golden brown around the edges and a cake tester inserted into the middle comes out cleanly.
• Remove from oven, cool in the pan for 2 minutes, and use a paring knife to loosen the edges as needed. Tilt in the pan to allow air to circulate underneath or transfer to a wire rack to cool.
• Serve warm, at room temp, or chilled.

Notes

• To store, place in an airtight container and store at room temperature for 3-5 days. Reheat slightly to serve if desired. Or, place cooled muffins into a zip-top freezer bag, remove as much air as possible and seal. Store in the freezer for up to 3 months. Thaw overnight in the fridge or in the microwave in 10- to 15-second increments.
• I like to use golden raisins because the flavor and color is nice here, but regular ones work just fine.
• Add ½ teaspoon vanilla extract and ¼ teaspoon ground ginger to add even more flavor.