Healthy Carrot Cake Muffins
Looking for a healthy carrot cake or carrot cake muffins recipe? If so, you've got to try this version. You'll love the real honey, unsweetened applesauce, and chopped walnuts in these delicious and moist carrot cake muffins.
Servings: 15 muffins
- 1 1/2 cups Ivory Wheat Flour Can also use all-purpose flour
- 1 tsp baking soda
- 1/4 tsp ginger
- 1/2 tsp nutmeg
- 1 tsp cinnamon
- 1 pinch salt
- 1 tsp vanilla extract
- 2 tbsp melted butter
- 1 large egg
- 1/2 cup honey
- 1 cup unsweetened applesauce
- 3 carrots grated or shredded
- 1/2 cup raisins
- 1/4 cup black walnuts
Preheat oven to 350 Fahrenheit.
Line your muffin tins with 15 liners.
In a large mixing bowl, add all your dry ingredients and stir well.
Add in your honey, vanilla, egg, applesauce and melted butter - and stir.
Fold in your carrot, and raisins until just combined.
Scoop batter into muffins tins.
Sprinkle each with walnuts.
Bake for 18-20 minutes or until fully cooked.
You can use whole wheat or all-purpose flour.
These carrot muffins freeze well for up to 30 days.
Nutritional values are meant to be a guide and may differ.
Serving: 1muffin | Calories: 132cal | Carbohydrates: 24g | Protein: 2g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 14mg | Sodium: 114mg | Potassium: 124mg | Fiber: 2g | Sugar: 11g | Vitamin A: 2105IU | Vitamin C: 1.2mg | Calcium: 19mg | Iron: 0.7mg