The Pioneer Woman Tasty Kitchen
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Whole Wheat Carrot Muffins

5.00 Mitt(s) 2 Rating(s)2 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 5

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Level: Easy

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Description

My family adores these muffins! The best part is no one can tell how healthy they are because they are moist, soft and satisfying. Makes a perfect breakfast or snack.

Ingredients

  • 1-½ cup Whole Wheat Flour
  • 1-¼ teaspoon Baking Powder
  • ½ teaspoons Baking Soda
  • ¼ teaspoons Salt
  • 1 teaspoon Cinnamon
  • ½ teaspoons Ground Cloves
  • ¼ teaspoons Nutmeg
  • ½ cups Brown Sugar
  • ½ cups Canola Oil
  • ½ cups Unsweetened Applesauce
  • 1-½ cup Grated Carrot
  • 2 whole Eggs

Preparation

Preheat oven to 350 degrees. In a large bowl, whisk all dry ingredients together to combine. Form a well in the middle of the dry ingredients. Measure and pour the remaining wet ingredients into the well. Slowly and gently mix the wet into the dry until just combined. Scoop into 12 greased or paper-lined muffin tins. Bake for 15-20 minutes or until a toothpick comes out clean when inserted.

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2 Reviews

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duchess on 2.8.2014

These muffins are great! I never have whole wheat flour so I just use all purpose, but they are so delicious.

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sarah8 on 4.11.2012

I made a double batch for a church Easter brunch. Everyone enjoyed them and I will be making them again for my family. I love the cinnamon, cloves and nutmeg combo.

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