Do you have carrots in your vegetable drawer that need to be used soon? Make Muffins! These easy Carrot Muffins are lightly sweet and a great grab-and-go breakfast. It makes 12 muffins.
INGREDIENTS:
1 large egg
1 cup unsweetened applesauce
1/3 cup sugar or splenda
1 teaspoon vanilla extract
4 tablespoons light butter, melted
1 cup shredded carrots
1 ½ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon ground cloves
DIRECTIONS:
- Pre-heat the oven to 375 degrees. Lightly mist a 12 count standard-sized muffin tin with cooking spray and set aside or use muffin liners.
- In a large mixing bowl, add the egg, applesauce, sugar, and vanilla and stir together until well combined. Add the melted butter and stir until well combined. Add the shredded carrot and stir to combine.
- In a separate mixing bowl, add the flour, baking soda, baking powder, cinnamon, salt, nutmeg, and cloves and stir until combined. Add the dry ingredients to the wet ingredients and stir together until combined into a batter.
- Spoon the batter evenly amongst the wells in the prepared muffin tin. Bake for 18-20 minutes.
TUPPS TIBITS: Substitute the sugar for Splenda and make these for under 80 calories per muffin!
Super simple to make and definitely kid friendly. Enjoy! This recipe is a KEEPER in our house!
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