A recipe for cinnamon carrot muffins inspired these carrot spice muffins. I added nutmeg and ginger to play up the spicy notes, and used a combination of unsweetened applesauce and vegetable oil for moisture. Grated carrots add sweetness and give the muffins texture. I baked these to serve at a brunch, and turned a bit of extra batter into a few mini muffins. Happy Easter!
Carrot Spice Muffins
Adapted from Whole Living
3/4 cup flour
1/2 cup whole-wheat flour
1 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp ginger
1 tsp baking powder
1/2 tsp baking soda
1/8 tsp salt
3 Tbsp unsweetened applesauce
2 Tbsp vegetable oil
1 tsp vanilla extract
1/2 cup low-fat buttermilk
2 large eggs, at room temperature
3/4 cup light brown sugar
2 cups finely grated carrots (4-5 carrots)
2 tsp turbinado sugar
Preheat oven to 350°F and line a 12-cup standard muffin pan with baking cups; coat baking cups with cooking spray.
Whisk together flours, cinnamon, nutmeg, ginger, baking powder, baking soda, and salt in a medium bowl. Combine applesauce, vegetable oil, vanilla, buttermilk, eggs, brown sugar, and carrots in a large bowl. Fold in flour mixture until combined.
Pour a scant 1/4 cup batter into each baking cup and sprinkle evenly with turbinado sugar. Bake for about 20 minutes, until a toothpick inserted in the center comes out clean. Let muffins cool in pan on a wire rack for 5 minutes before removing from pan to serve warm or cool completely. Cooled muffins can be stored in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.
Yield – 12 muffins (serving size: 1 muffin)
Calories – 130
Carbs – 22
