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Do you love carrot cake? If so, you’ll love these Carrot Muffins!

I wish I didn’t like to bake so much. I really do not need any of this mess in my house. These muffins are a little more on the good-for-you side, though! The oil is reduced by using applesauce, and there’s only a moderate amount of brown sugar. This is the first time I’ve made these muffins using the applesauce, and I really was impressed. I think I will look for that substitute in future recipes. These muffins freeze well, so

Carrot Muffins Recipe:

These muffins freeze well, so its good to make a whole batch and stick some in the freezer for easy breakfast on-the-go. Ella likes these too! I was cooking from the pantry this week, so I had all of the ingredients and only paid $.79 for the carrots. These would be great to take to a school for an Easter party with some cream cheese frosting! But that defeats the healthy part, doesn’t it?!?

Ingredient List For Carrot Muffins:

1 cup raisins
2 cup warm water
2 cups all-purpose flour
1 tablespoon baking powder
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
4 eggs
1/2 cup vegetable oil
1/2 cup applesauce
3/4 cup brown sugar
3 cups shredded carrots

How To Make Carrot Muffins:

1. Preheat oven to 350 degrees.

2. Combine raisins and water in a small bowl. Let soak for 15 minutes. Drain raisins, discard water and set raisins aside. Grease muffin cups or line with paper muffin liners.

3. Grease muffin cups or line with paper muffin liners.

4. In a large bowl, combine flour, baking powder, baking soda, salt, and cinnamon. In a separate bowl, combine eggs, oil, applesauce and brown sugar; beat well. Combine egg mixture and flour mixture; mixing until just moistened. Fold in carrots and drained raisins.

5. Spoon into prepared muffin cups.

6. Bake for 20-25 minutes, or until a toothpick inserted in center comes out clean.

7. Let cool before 30 minutes if you frost them (I eat mine as is).

Enjoy!

(adapted from AllRecipes.com)

 

 

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