Wholesome Carrot Cake Muffins
Wholesome, moist, and naturally sweetened, these carrot cake muffins pack all the cozy flavors of traditional carrot cake into a guilt-free, 132-calorie treat. Made with nourishing ingredients like real honey, unsweetened applesauce, fresh grated carrots, and crunchy black walnuts, they come together quickly for a delicious breakfast or snack.
Servings: 15 muffins
Calories: 132cal
Ingredients
- 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
Instructions
- Preheat your oven to 350°F (175°C) and line a 15-count muffin tin with paper liners.
- In a large mixing bowl, whisk together the flour, baking soda, ginger, nutmeg, cinnamon, and a pinch of salt until well combined.
- Pour in the honey, vanilla extract, egg, applesauce, and melted butter. Stir until a smooth batter forms.
- Gently fold in the grated carrots and raisins until evenly distributed.
- Scoop the batter evenly into the 15 prepared muffin tins. Sprinkle the chopped black walnuts over the top of each muffin.
- Bake for 18 to 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Let the muffins cool slightly in the pan before transferring them to a wire rack.
Notes
Nutritional values are meant to be a guide and may differ.
Nutrition
Serving: 1muffin | Calories: 132cal | Carbohydrates: 25g | Protein: 3g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 15mg | Sodium: 102mg | Potassium: 127mg | Fiber: 2g | Sugar: 11g | Vitamin A: 2107IU | Vitamin C: 1mg | Calcium: 20mg | Iron: 1mg