Tuesday, June 19, 2012

Carrot Muffins

Carrot muffins are one of my favourite types of muffins.

Probably because they taste like carrot cake, but they're an appropriate breakfast food because they aren't smothered in cream cheese frosting. Whatever. But I also always thought they were pretty healthy because, hello, CARROT? That's totally a vegetable, which means it's healthy, right? Wrong. Imagine my dismay when I learned that the fattiest, most high-calorie muffin at Tim Hortons (I'm a real Canadian, eh?) was the whole grain carrot muffin. I mean, who would've known?

Luckily, these carrot muffins are really healthy! Even with a pat of butter, they are low in fat and calories, but they still taste great. They have applesauce instead of the usual oil, and, of course, carrots! They're a perfect snack.

Carrot Muffins
Adapted from The Accidental Weekend Chef
Makes 12 muffins

  • 1 1/2 cups all purpose flour
  • 1 1/2 tsp. baking soda
  • 1 tsp. baking powder
  • 1/2 tsp. salt
  • 1 tsp. cinnamon
  • 1/2 tsp. nutmeg
  • 2/3 cup granulated sugar
  • 1 cup shredded carrots
  • 3 eggs
  • 2/3 cup applesauce
Preheat oven to 350 degrees.

In a large mixing bowl, combine flour, baking soda, baking powder, salt, cinnamon, nutmeg and carrots.

In a separate bowl, beat eggs and applesauce. Add to flour mixture and fold in until just combined. Do not over mix.

Pour batter into a greased or lined muffin tin. Bake in oven for 20 minutes, or until toothpick comes out clean.

Serve warm with butter!


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