These 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!
Whole Wheat Carrot Cake Muffins (vegan)
Ingredients:
(makes 12 muffins)
Dry:
- 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
Wet:
- 1 & 1/2 C unsweetened applesauce
- 1 C shredded carrot (about 1 large carrot or 16 baby carrots worth)
Instructions:
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!
Nutritional information per muffin (thanks to reader Kathryn for calculating it!):
Calories: 113
Fat: 1.9 g
Protein: 2.3 g
Carbs: 22.1 g
Fiber: 2.5 g
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