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Whole Wheat Carrot Cake Power Muffins
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Description
These muffins sustain me through my long runs. They are energy packed and super delicious. Carrots, applesauce, coconut, and warming spices make these muffins my favorite breakfast food.
Ingredients
- 2 cups Whole Wheat Flour
- ¼ cups Sugar
- 2 teaspoons Baking Soda
- 2 teaspoons Cinnamon
- ½ teaspoons Ginger
- ¼ teaspoons Nutmeg
- ½ teaspoons Salt
- 2 cups Grated Carrots
- ½ cups Shredded Coconut (unsweetened Or Sweetened, Your Preference)
- 3 whole Eggs
- ⅓ cups Vegetable Oil
- ¾ cups Applesauce
- ⅓ cups Maple Syrup
- 2 teaspoons Vanilla Extract
- ½ cups Raisins
Preparation
Preheat the oven to 375ºF and grease 12 muffin cups.
In a medium mixing bowl, whisk flour, sugar, baking soda, cinnamon, ginger, nutmeg, and salt together. Add carrots and coconut and mix.
In another large bowl, whisk eggs, oil, applesauce, maple syrup, and vanilla extract together. Add to the flour mixture and combine. Mix in raisins.
Pour batter into muffin cups almost full. Bake 20-25 minutes. Let cool for 5 minutes before removing from the pan.
Recipe adapted from King Arthur Flour.
More Recipes from Kate of Sustain: For the Love Food
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