Today’s recipe is another small-batch bake and healthier. This makes about 6 regular size muffins and the most difficult aspect of this is grating the carrot.
No mixer required, basically a bowl, a whisk and a wooden spoon plus a couple of measuring tools and your good to go. Reaching for a 2nd muffin warm from the oven definitely won’t ruin your diet and may even make you feel virtuous! And what’s wrong with that. Feeling good about anything makes the day a little brighter. Especially on these overcast cold winter days.
Preheat oven to 350F. Grease or line a 6-cup muffin tin.
1/4 cup unsweetened applesauce
1 tablespoon vegetable or canola oil
1/2 cup brown sugar
1 tsp vanilla extract
3/4 cup shredded carrots (approx. 1 medium carrot)
1 cup whole wheat flour
1 1/2 tsp baking powder
1/2 tsp salt
1 tsp cinnamon
1/2 tsp nutmeg
In a medium bowl, whisk together the applesauce, oil and sugar. Whisk in the egg and vanilla. Stir in the grated carrot.
Add in the flour, baking powder, salt, cinnamon and nutmeg. Combine until no streaks of flour remain.
Fill muffin cups 3/4 full and bake until tops spring back lightly when touched, approximately 15-18 minutes. Cool and enjoy.