Name: Applesauce Carrot Cake Muffins
Ingredients: 3 c. whole wheat flour; 3 tbsp. ground flax seed (optional); 2 tsp. baking soda; 2 tsp. ground cinnamon; 1/2 tsp. ground nutmeg; 1/2 tsp. ground ginger; 1 tsp. salt; 1 c. honey; 2 eggs, lightly beaten; 2 tsp. pure vanilla extract; 2 1/4 c. unsweetened applesauce; 1 1/2 c. shredded carrots; 1/2 c. cranberries (optional- or nuts would be good); oats (to sprinkle on top)

Servings24 regular sized muffins or 12 large

Instructions

1
Preheat the oven to 350 degrees F. Lightly spray oil on two regular-size 12-cup muffin tins or two large 6-cup muffin tins.
2
In a large bowl whisk together the flour, ground flax, baking soda, cinnamon, nutmeg, ginger and salt.
3
Make a small well in the center of the dry ingredients and add the honey, eggs, vanilla and applesauce.
4
Stir the ingredients together until just combined and there are still some spots of flour remaining.
5
Fold in the shredded carrots and cranberries just until combined (don't over mix or the muffins will be dense).
6
Distribute the batter evenly among the muffin tin cups and sprinkle some oats on top.
7
Bake for 20-24 min for large muffins (mine came out perfect at about 23 min) or 18-20 min. for regular-size muffins, until a toothpick inserted in the center of a muffin comes out clean.
8
Remove to a wire rack to cool completely, Enjoy right away or make extra to freeze for a quick snack!

Applesauce Carrot Cake Muffins

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