Like carrot cake, but much better for you. 🙂
This was adapted from Lindsay’s Nixon’s recipe in her cookbook The Happy Herbivore. I like the addition of raisins and pecans, which give some texture and make the muffins slightly more hearty. I also added a bit of ground ginger and slightly more cinnamon (because I love cinnamon!). These are great for breakfast or as a post-workout snack.
1 1/2 cups whole wheat pastry flour
1 teaspoon baking soda
2 teaspoons baking powder
1/2 teaspoon salt
a nicely rounded 1/2 teaspoon ground cinnamon
1/4 teaspoon cloves
1/4 teaspoon allspice (optional)
1/4 teaspoon ground ginger
1/2 cup raw sugar
1 1/2 cups unsweetened applesauce
1 teaspoon vanilla extract
1 large carrot, shredded (I used about 1 cup shredded carrot)
1/4 cup raisins
1/3 cup chopped pecans or walnuts
Preheat the oven to 350 and spray a muffin tin with non-stick spray.
Sift together the flour, baking soda, baking powder, and spices into a large bowl. Add the rest of the ingredients and mix until just combined. Spoon the mixture into muffin tins about 3/4 full (I find this is easiest to do with an ice cream scoop that has been sprayed lightly with olive oil). You can use the paper liners if you want, but I find them unnecessary if I’m not serving them to guests.
Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
These are excellent split in half and spread with a little Earth Balance vegan butter while they are still warm from the oven!