Carrot Cake Muffins Recipe
Ingredients:
1 cup shredded carrot
1/2 cup applesauce or yogurt
1/4 cup oil or additional applesauce for a lower fat option
2 tbsp water
2 tsp pure vanilla extract
2 tsp white vinegar
1 cup flour (spelt, white, oat, or some gluten-free all-purpose flours work well; avoid whole wheat and coconut flour)
1/2 cup unsweetened protein powder or additional flour
1/2 cup sugar (use unrefined sugar if preferred)
1 tsp cinnamon
3/4 tsp salt
1/2 tsp baking soda
1/2 cup raisins (optional)
Instructions:
Preheat your oven to 350°F (175°C).
In a bowl, whisk together the liquid ingredients: applesauce or yogurt, oil (or additional applesauce), water, vanilla extract, and white vinegar.
In a large bowl, mix the dry ingredients: flour, protein powder (or additional flour), sugar, cinnamon, salt, and baking soda.
Add the shredded carrot and raisins (if using) to the dry ingredients, then pour in the wet mixture. Stir until just combined to form a batter.
Divide the batter evenly into a lined muffin tin.
Bake for about 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Enjoy the muffins warm, or allow them to cool. Cover loosely with a towel and either refrigerate or leave them on the counter overnight. The flavor and texture improve by the next day, and the liners should peel off easily after sitting overnight.
Enjoy these delicious and moist carrot cake muffins!