These Whole Wheat Carrot Cake Muffins are probably my most favorite muffins, ever — and they’re vegan, too! They are really moist, sweet but without much added sugar, and contain lots of nutritional power from the whole wheat pastry flour, walnuts, raisins, carrots, and applesauce. Yum!
Ingredients: (makes 12 muffins)
- 1 & 1/2 C whole wheat pastry flour (not regular WW flour)
- 1/2 C brown sugar
- 1/4 C chopped walnuts
- 1/4 C raisins
- 2 tsp. cinnamon
- 1/2 tsp. nutmeg
- 1 tsp. baking powder
- 1 tsp. baking soda
- 1/4 tsp. salt
- 1 & 1/2 C unsweetened applesauce
- 1 C shredded carrot (about 1 large carrot or 16 baby carrots worth)
Preheat oven to 350.
In two separate bowls, mix dry, then wet, and then combine, adding wet to dry and stirring gently until the mixture is uniform-ish. The batter will be pretty wet because of all the applesauce — don’t worry.
Spoon the mixture into a non-stick or sprayed muffin pan. Bake 25 minutes — fork check near end to make sure they are done!
For a healthy breakfast, pair one of these muffins with something that has some protein and healthy fat, like a couple hard boiled eggs, a whole milk latte, or some Greek yogurt or cottage cheese. Enjoy!