Healthy Carrot Muffins
Healthy carrot muffins that are naturally sweetened, moist and fluffy. With no added sugar loaded with nuts and raisins, these carrot muffins make for a healthy breakfast or afternoon snack. Carrots are a good source of beta carotene, fibre, vitamin K1, potassium and antioxidants. They are weight-loss-friendly foods that have been associated with lower cholesterol levels and better eye protection.
Preheat oven to 350 degrees F and coat 12 muffin tray with cooking spray. Set it back.
Apply the eggs and stir in a large mixing bowl for 15 seconds. Add apple sauce, maple syrup, vanilla, cinnamon, nutmeg, baking powder, baking soda, salt and whisk.
Add carrots and stir a couple of times. Apply oat bran or oats and whole wheat flour; mix gently until blended. Don't over-mix it. Stir the raisins and nuts.
Spread the batter equally between 12 openings of the pan (I used a standard ice cream scoop) and bake for 25 minutes or until the toothpick inserted in the middle comes out clean. Let the muffins cool for a few minutes and switch to the cooling rack to cool fully.
Store: Refrigerate in an airtight glass jar for up to 1 week or freeze for 3 months.
Yogurt: You can use plain standard or Greek yogurt instead of apple sauce.
2 large eggs
3/4 cup applesauce unsweetened
1/3 cup maple syrup or honey
1 tsp pure vanilla extract
1 tsp cinnamon
1/2 tsp nutmeg
2 tsp baking powder
3/4 tsp baking soda
1/2 tsp sea salt
1 1/2 cups grated carrots packed
1 cup oat bran or quick/rolled oats
1 cup whole wheat or spelt flour
1/3 cup raisins or chopped dates not packed
1/3 cup nuts coarsely chopped walnuts, pecans, hazelnuts
Cooking spray of avacodo oil