Friday, November 8, 2013

Whole-Wheat Carrot Applesauce Muffins

1½ cups whole-wheat flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 tbsp chia seeds or flax seeds (optional)
½ cup butter (1 stick), softened (but not melted)
½ cup honey
1 egg
3/4 cup unsweetened applesauce ( I used homemade applesauce that I made )
1/2 cup carrot puree
optional - 1/4 cup of chocolate chips


Preheat your oven to 350 degrees F. 
In a medium bowl whisk together the flour, baking soda, cinnamon, chia seeds or flax seeds
In a large bowl fitted with an electric whisk (or beaters), mix the butter, honey, egg together on medium speed. Turn the speed down and slowly add in the flour mixture until well combined. The batter will be fairly thick at this point.
Using a spatula, carefully fold in the applesauce and carrot puree.
Add mixture to paper lined muffin trays. Trick to make them not stick to the paper is to spray a bit on pam in each liner.

Bake for 24 minutes or until a toothpick comes out clean and muffins are beginning to turn golden brown on top. 
These muffins will be really moist when they come out of the oven, so leave them to cool completely and enjoy the next day!

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