Super soft, hearty, and a blank slate for breakfast, these Whole Wheat Apple Carrot Muffins are so convenient to have on hand! They’re not overly sweet, and are best enjoyed either warmed up with some butter on top, with a drizzle of honey or maple syrup, combined with yogurt, or with a smear of your favorite nut butter. Most of the ingredients are likely in your pantry already, plus you get to sneak in some veggies and whole grains…Win-win!
Servings: 12 Muffins
Ingredients:
- 1 Cup, Packed, Finely Grated Carrots
- 1 Cup Unsweetened Cinnamon Applesauce
- 1/3 Cup Unsalted Butter, Melted
- 2 Eggs
- 2 Tsp Vanilla Extract
- 3/4 Cup Light Brown Sugar
- 1 2/3 Cup White Whole Wheat Flour
- 1/2 Tsp Ground Nutmeg
- 1/2 Tsp Ground Saigon Cinnamon
- 1/4 Tsp Sea Salt
- 1 Tsp Baking Powder
- 1/2 Tsp Baking Soda
Directions:
Preheat the oven to 350º
Line the muffin pan with muffins liners
Peel and finely grate the carrots, and set aside
Measure out the apple sauce, and set aside
Melt the butter in a large bowl (such as glass in the microwave)
Add the eggs and vanilla extract to the melted butter and stir until combined
Add the brown sugar and stir again until combined
Stir in the applesauce and carrots, then set the wet ingredients aside
In another medium-sized bowl, whisk together the flour, nutmeg, cinnamon, sea salt, baking powder, and baking soda
Add the dry ingredients into the wet ingredients, and stir together until well combined
Fill the 12 muffin liners to just below the tops
Bake for approximately 23 minutes, or until a toothpick in the center comes out clean
Dig in while they’re warm from the oven, or store them sealed in the refrigerator or freezer after they’ve cooled
[Reheat in the microwave whenever you’re ready for one, and they’ll taste just as good as they did straight from the oven!]
Enjoy!
Ingredient recommendations linked!