Carrot Cake Muffins
Adapted from https://www.yummytoddlerfood.com/healthy-carrot-cake-muffins
Ingredients
¾ Cup (180 mL) Whole wheat flour
½ Cup (125 mL) Whole grain rolled oats
1 tsp (5 mL) Baking powder
1⁄4 tsp (5 mL) Baking soda
2 Eggs, large
1 Cup (250 mL) Applesauce, unsweetened
¼ Cup (60 mL) Brown sugar
3 Tbsp (45 mL) Canola or melted coconut oil
1 Cup (250 mL) Carrots, grated
1⁄4 tsp (5 mL) Salt
Directions
Preheat oven to 350 °F and coat a 24 cup mini muffin tin with non-stick spray.
Add all ingredients to a medium bowl and stir together to combine thoroughly and gently.
Add a heaping tablespoon of the batter to each prepared muffin cup and bake for 16-18 minutes or until lightly golden brown around the edges and a cake tester inserted into the middle comes out cleanly.
Remove from oven, cool in the pan for 2 minutes, and use a paring knife to loosen the edges as needed.
Serve warm, at room temp, or chilled.
