These Carrot Cake Muffins will ease that cake craving and keep you satisfied, and you really can have these any time of day. They are low in sugar and high in nutrients with the added carrots and walnuts.
Ingredients
- 2 eggs
- 4 Tbsp brown sugar
- 2/3 cups unsweetened apple sauce
- 1 tsp vanilla
- 1.5 cups shredded carrots
- 1.5 cups flour
- 2 tsp cinnamon
- 1/2 tsp nutmeg
- 1 tsp baking powder
- 1 Tbsp chopped walnuts
Instructions
- Preheat oven to 350F and spray a 12 hole muffin tin with some cooking spray.
- In a bowl whisk the eggs and add in 3 Tbsp of brown sugar *leave remaining Tbsp aside for topping.
- Mix in the apple sauce and vanilla.
- Stir in flour, cinnamon, nutmeg and baking powder then fold in shredded carrots *I used my ninja blender to shred carrots.. batter will be on the thicker side.
- Spoon the batter into the 12 muffin cups, sprinkle tops with the remaining brown sugar and walnuts
- Bake in the oven for 18 minutes or until baked through.
- Muffins will freeze well, store in a container and best in the fridge after day 1
Prep:10minutes mins
Cook:18minutes mins
Total:28minutes mins
notes
Personal Points- 2-3 depending on your 0PP foods