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

  1. Preheat oven to 350 °F.
  2. Line 18 muffins cups with cupcake liners.
  3. In a large bowl, whisk together: applesauce, shredded carrots, eggs and brown sugar.
  4. Next add flour, baking powder, baking soda, cinnamon, cloves, nutmeg. Stir until combined. Then fold in raisins and pecans.
  5. 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!