I love to find a goal and create new recipes! Over the past year I have been on a mission to find the best healthy carrot cake muffin. I could eat carrot cake every day, but since I really shouldn’t I wanted to find an every day muffin that my family can enjoy without the high sugar and carb load.
I have tried numerous carrot muffin recipes in search of the perfect healthy recipe. I officially give up on this challenge. When I find one muffin that a few in my home love the others hate it. What I have discovered is that carrot muffins come in every shape and texture from dense to light and fluffy. Some are filled with delicious dried fruit and nuts, which I love while others are light fluffy with no heavier items added. Some are very spicy while others are just mildly flavored. In the end I have two versions of carrot cake muffin each with a fifty percent vote as “the best” flavored Carrot Cake Muffins. The great thing about both recipes are that compared to store muffins they are incredibly healthy.
·2 tablespoons butter, melted
·1/2 cup honey
·1 egg, lightly beaten
·1 teaspoon pure vanilla extract
·1 cup unsweetened applesauce
·3/4 cup finely shredded carrots (about 2-3 medium carrots)
·1 1/2 cups whole wheat flour
·1 teaspoon baking soda
·1 teaspoon ground cinnamon
·1/4 teaspoon ground nutmeg
·1/4 teaspoon ground ginger
·1/2 teaspoon salt
Optional ingredients for a more chunky recipe: 1/2 cup raisins or dried fruits (we love raisin, dates and cranberries), 1/2 cup chopped nuts and 1 teaspoon fresh, finely grated ginger root.
1.Preheat the oven to 350 degrees F. Line a 12-cup muffin tin with paper liners.
2.In a large bowl whisk together wet ingredients. Add dry ingredients.
3.Fold in the shredded carrots and optional ingredients, if desired, until combined (don’t overmix or the muffins will be dense).
4.Distribute the batter evenly among the muffin liners. Bake for 18-20 minutes until a toothpick inserted in the center of a muffin comes out clean.