A little applesauce and carrots make these muffins moist and resemble a bite of spice cake. Sweetened with honey and applesauce, these little muffins are a sweet treat for those special morning brunches.
Ingredients:
1 ½ cups gluten-free flour or whole wheat flour.
1 teaspoon baking soda
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon ground ginger
½ teaspoon salt
2 tablespoons (28 g) butter, melted
½ cup honey
1 egg, lightly beaten
1 teaspoon pure vanilla extract
1 cup unsweetened applesauce
¾ cup finely shredded carrots, about 2-3 medium carrots ( I use the pre-shredded carrots)
Directions:
Mix flour, spices, baking soda, and salt in a medium-sized bowl.
Mix: butter, honey, vanilla, and applesauce in a separate bowl.
Add applesauce mixture to flour and stir until just combined.
Stir in carrots.
Divide into 12 paper-lined muffin tins.
Bake at 375 for 12 to 15 mins.
Enjoy!