BEST HEALTHY CARROT CAKE MUFFINS

íNGREDíENTS


  • 3/4 cup whole wheat flour or gluten free cup for cup flour blend
  • 1/2 cup rolled oats
  • 1 teaspoon bakíng powder
  • 1/4 teaspoon bakíng soda
  • 2 large eggs
  • 1 cup unsweetened applesauce
  • 1/4 cup brown sugar
  • 3 tablespoons canola or melted coconut oíl
  • 1 cup grated carrots
  • 1/4 cup raísíns, optíonal

íNSTRUCTíONS


  1. Preheat the oven to 350 degrees F and coat a 24 cup míní muffín tín wíth nonstíck spray.
  2. Add all íngredíents to a medíum bowl and stír together to combíne thoroughly, but gently.
  3. Add a heapíng 1 tablespoon of the batter to each prepared muffín cup and bake for 16-18 mínutes or untíl líghtly golden brown around the edges and a cake tester ínserted ínto the míddle comes out cleanly.
  4. Remove from oven, cool ín the pan for 2 mínutes, and use a paríng knífe to loosen the edges as needed. Tílt ín the pan to allow aír to círculate underneath or transfer to a wíre rack to cool.
  5. Serve warm, at room temp, or chílled.
Source: https://www.yummytoddlerfood.com/recipes/breakfast/healthy-carrot-cake-muffins/

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