Healthy Applesauce Carrot Muffins {Carrot Cake Muffins}

• 分量: 12 servings
• 調理時間: 20 minutes
• 総時間: 40 minutes

材料

1 1/2 (213 g) cups whole wheat flour or all-purpose flour (see note)

1 teaspoon baking soda

1 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/8 very scant teaspoon ground ginger

1/2 teaspoon salt

2 tablespoons (28 g) melted butter

1/2 cup (163 g) honey

1 egg, (50 g) lightly beaten

1 teaspoon pure vanilla extract

1 cup (245 g) unsweetened applesauce (my home bottled 260 g)

3/4 to 1 cup (90-100 g) finely shredded carrots (1+ large carrot)

手順

Preheat the oven to 425 degrees F. Line a 12-cup muffin tin with paper liners.

In a large bowl whisk together the flour, baking soda, cinnamon, nutmeg, ginger, and salt.

Make a small well in the center of the dry ingredients and add the butter, honey, egg, vanilla, and applesauce.

Mix until just combined with a few spots of flour remaining.

Add the carrots and mix until just until combined (don't over mix or the muffins will be dense).

Scoop the batter into the prepared muffin tin, filling the muffin cups about 2/3 full. Sprinkle with turbino sugar and cinnamon on tops before baking.

Bake at 425 degrees 5 minutes, then reduce to 350 degrees and cook 12 minutes until the tops of the muffins spring back lightly to the touch.

Remove to a wire rack to cool completely. The muffins keep well covered at room temperature for 2 to 3 days and freeze well, also.

メモ

Recipe can be doubled or tripled and they freeze well.

Reduce honey to 160 g for my sweetened applesauce.

Try cooking at 425 degrees for 5 minutes then reduce to 350 degrees for 12+ min.

To make gf:

96 g tapioca flour

48 g millet flour

48 g buckwheat flour

3/4 tsp Xanthan gum

Let batter sit 10 min before putting in muffin cups and sprinkling with sugar/cinnamon

栄養

• サービングサイズ: 1 muffin
• カロリー: 129 kcal
• 脂肪総量: 3 g
• 飽和脂肪: 1 g
• コレステロール: 19 mg
• ナトリウム: 217 mg
• 炭水化物総量: 26 g
• 食物繊維: 2 g
• 糖質総量: 14 g
• タンパク質: 3 g