Whole Wheat Carrot Muffins
Prep time: 
Cook time: 
Total time: 
Yield: about 12 large muffins
  • 1½ cups white whole wheat flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • ⅛ teaspoon ground allspice
  • ½ teaspoon salt
  • 3 tablespoons salted butter, melted
  • ½ cup pure honey (or maple syrup)
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • 1 cup unsweetened applesauce
  • ¾ cup finely shredded carrot (2-3 medium carrots)
  1. Preheat oven to 350 degrees F. Line a muffin pan with paper or silicone muffin liners (or grease the pan).
  2. In a large bowl, combine the whole wheat flour, baking soda, cinnamon, ginger, nutmeg, allspice, and salt. Whisk thoroughly.
  3. In a small bowl, combine the melted butter, honey, egg, vanilla extract, and applesauce and whisk to combine. Pour the wet ingredients into the dry ingredients. Stir just until combined.
  4. Fold in the shredded carrots, being careful not to over mix.
  5. Scoop batter into your prepared muffin tin. Bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Let cool a few minutes before serving.
Recipe adapted from 100 Days of Real Food
Recipe by Natural Chow at http://naturalchow.com/2014/11/whole-wheat-carrot-muffins/