A good healthy snack for anytime of day. I first tried this recipe at my cousins in DC, they’re so good! The cinnamon and ginger give these puppies a little extra kick!
Carrot Apple Muffins (based off this recipe)
- 1½ cups whole-wheat flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon salt
- ½ cup butter, softened
- ½ cup honey
- 1 egg
- 1 teaspoon pure vanilla extract
- 1 cup unsweetened applesauce (I made my own with 2 large apples and water, explained below)
- ¾ cup carrot shreds (I used a cheese grater)
Begin by peeling and coring 2 large green apples, then slice the apples into small cubes. In a medium sized sauce pan place the sliced apples and add 1/2 cup of water. Cover and bring to a boil. Simmer for 10-15 minutes (until apples are soft and mashable). Using a fork or potato masher, crush apples and place to side to cool.
Preheat your oven to 350 degrees. Line a muffin pan with paper liners, and set aside. In a medium bowl whisk together the flour, baking soda, cinnamon, ginger, and salt.
In a large bowl fitted with an electric mixer (using the whisk attachment), mix the butter, honey, egg and vanilla together on medium speed. Turn the speed down and slowly add in the flour mixture until well combined. The batter will be fairly thick and dry at this point.
Using a spatula, carefully fold in the applesauce and carrots. Divide the batter evenly among the muffin cups. Bake for 22 to 24 minutes or until a toothpick comes and muffins are beginning to turn golden brown on top. Enjoy!