Ingredients

The following ingredients have 12 Servings
  • 2 large eggs
  • 3/4 cup applesauce (unsweetened)
  • 1/3 cup maple syrup or honey
  • 1 tsp pure vanilla extract
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 2 tsp baking powder
  • 3/4 tsp baking soda
  • 1/2 tsp salt
  • 1 1/2 cups grated carrots (packed)
  • 1 cup oat bran or quick/rolled oats
  • 1 cup whole wheat or spelt flour
  • 1/3 cup raisins or chopped dates (not packed)
  • 1/3 cup nuts (coarsely chopped (walnuts (I used cheaper pieces rather than whole), pecans, hazelnuts))
  • Cooking spray (I use Misto)

Instruction

  • Preheat oven to 350 degrees F and spray non-stick 12 muffin tin with cooking spray. Set aside.
  • In a large mixing bowl, add eggs and whisk for 15 seconds. Add applesauce, maple syrup, vanilla, cinnamon, nutmeg, baking powder, baking soda, salt and whisk well to combine.
  • Add carrots and stir a few times. Add oat bran or oats and whole wheat flour; gently mix until combined. Do not over mix. Stir in raisins and nuts.
  • Distribute batter evenly between 12 openings of a tin (I used a regular ice cream scoop) and bake for 25 minutes or until a toothpick inserted in the centre comes out clean. Let muffins cool for a few minutes and transfer to a cooling rack to cool off completely.