Carrot cake muffins

Yes, you can have your cake and eat it too! Each muffin is only 165 calories.

Carrot cake muffin on a napkin
Serving Size
1 muffin
Servings
16
Health Benefit
Low Calorie
Ingredients
1 1/3 cups
whole grain flour
1/2 tsp
baking soda
1/2 tsp
baking powder
1/2 tsp
fine-grain sea salt
1 1/4 tsp
cinnamon
1/4 tsp
ground nutmeg
1/4 tsp
ground ginger
1/4 tsp
ground cloves
2/3 cup
packed light brown sugar
1/3 cup
coconut sugar
2
eggs
1/4 cup
unsweetened applesauce
1/2 Tbsp
pure vanilla extract
1/2 cup
vegetable oil
1 1/2 cups
carrots, peeled and shredded
Directions
  1. Start with room temperature ingredients. Preheat oven to 350F (you can soak eggs in room temp water for 10 minutes if you forgot to take them out).
  2. Insert liners into muffin tin.
  3. In a medium-sized bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger and cloves. TIP: When measuring flour, use a spoon to scoop flour and pour into a measuring device, then level off to ensure you don’t use too much flour.
  4. In a separate large mixing bowl, use hand mixers to beat together sugars and eggs until combined.
  5. Mix in applesauce and vanilla extract. With mixer running on low speed, slowly pour in vegetable oil and mix until combined.
  6. Finely shred the carrots (on the small side of your grater and measure to ensure you have 1 and 1/2 cups).
  7. Add the dry ingredients right on top of the wet ingredients, and the shredded carrots right on top of that. Stir until JUST combined, being careful to not over-mix.
  8. Pour mixture into muffin cups so they're 3/4 full, bake 18-22 minutes, or until toothpick comes up clean.
  9. Place on wire rack until completely cool.
  10. if desired, make cream cheese icing.
Recipe Nutrition
Calories
165
Protein
2
Carbs
2
Sodium
94
Fat
4.3
Cholesterol
26.7

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