Carrot Cake Muffins

Total Time: 40 mins Preparation Time: 15 mins Cook Time: 25 mins

Ingredients

• 2 cups carrots, chopped (or baby carrots)
• 1/2-3/4 cup applesauce
• 2 eggs, lightly beaten
• 1/4 cup oil (i use melted coconut oil, but any vegetable based oil works)
• 1 1/2 cups whole wheat flour (or any whole grain flour, i use a spelt, kamut, and whole wheat mix)
• 1/2 cup sugar (or evaporated cane juice)
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• 1/2 teaspoon salt (optional)
• 1 cup raisins (optional)
• 1 cup pecans (optional)

Recipe

• 1 preheat oven to 350°f.
• 2 put carrots and apple sauce in to food processor, mix until it has the consistency of baby food. set aside.
• 3 sift all dry ingredients together.
• 4 stir oil, eggs, and carrot mixture together until well blended.
• 5 add wet ingredients to dry ingredients, fold gently until blended.
• 6 add raisins and nuts mix gently. (be careful not to over mix, or the muffins will be rubbery).
• 7 pour into well greased muffin tins, bake 20-25 minutes or until toothpick come out clean.
• 8 cool completely then top with icing if desired.