Carrot Cake Muffins
Ingredients
- 1 1/2 cups unsweetened applesauce
- 1 1/2 cups shredded carrots (about 3 medium carrots)
- 2 large eggs
- 1/2 cup brown sugar
- 2 cups all-purpose flour
- 1 tsp. baking powder
- 1/2 tsp. baking soda
- 1 T. ground cinnamon
- 1/2 tsp. ground cloves
- 1/2 tsp. ground nutmeg
- 1/2 tsp. ground ginger
- 1/2 cup raisins
- 1/2 cup chopped pecans
Instructions
- Preheat oven to 350 °F.
- Line 18 muffins cups with cupcake liners.
- In a large bowl, whisk together: applesauce, shredded carrots, eggs and brown sugar.
- Next add flour, baking powder, baking soda, cinnamon, cloves, nutmeg. Stir until combined. Then fold in raisins and pecans.
- Scoop batter into muffin cups. Bake for about 16 minutes or until a toothpick inserted into the center of a muffin comes out clean.
P.S. Top with Nutty Cream Cheese Frosting and call these muffins dessert instead of breakfast. Then again, I’m not opposed to eating dessert for breakfast!