I have been excited about this recipe for awhile.
I love the moisture, and how the oil and butter are not missed at all. I love the cinnamon and ginger. I love the amount of carrot. I love the total lack of raisins. I love the walnuts.
What took me so long to post this recipe, if I’ve been so excited about it? Well, I always seem to eat up all my carrots on salads or with hummus before I think to make these muffins. Due to some good fortune (Aldi’s selling a pound of baby carrots for $0.25 each) I now have a surplus of carrots. There really was no better time to make these.
In the past, I have used unpacked light brown sugar instead of honey. Today, however, I was out of brown sugar, so I decided to try honey. Honey seemed like a nice fit anyway. It worked out nicely, but I do think it changed the texture slightly. I would not say that it made the texture worse or better…it just changed it.
1 c white whole wheat flour
1 1/2 tsp baking powder
2 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp nutmeg
1/4 tsp salt
3 Tbsp honey
1 packet Stevia*
1/3 c applesauce
3/8 c non-fat, plain greek yogurt
1/2 tsp vanilla
1 c shredded carrot
1/6 c walnuts, roughly chopped
Servings: 8 muffins
Heat oven to 375oF. Sift together the dry ingredients in a medium bowl. In a larger bowl, combine the applesauce, egg, yogurt, vanilla, and carrot. Mix the dry ingredients into the wet ingredients. Fold in the walnuts. Spoon batter evenly into greased cupcake tins. Bake for 20-25 minutes, or until a toothpick inserted in the center comes out cleanly. Enjoy!
*Completely optional. I added it, but I do not think it was necessary.