Whole Wheat Carrot Muffins packed with carrots and pecans are great for breakfast or snack! These are the healthier alternative to the regular muffins and taste just as good!
1.5cupswhite whole wheat flour198 grams, or regular whole wheat flour
1teaspoonbaking soda
1teaspooncinnamon powder
1/4teaspoonground nutmeg
1/4 teaspoonsalt
1/4cupvegetable oil2 oz, or use any oil of choice
1/2cupbrown sugar100 grams
1teaspoonvanilla extract
1largeeggat room temperature
1cupunsweetened applesauce8 oz
1cupshredded carrotfrom 2-3 medium carrots
1/2cupchopped pecansor walnuts
turbinado sugaroptional, to sprinkle on top
Instructions
Preheat oven to 375 F degrees. Line a 12 count muffin pan with liners and set it aside.
In a large bowl whisk together white whole wheat flour, baking soda, cinnamon powder, ground nutmeg and salt. Set it aside.
To the steel bowl of your stand mixer (or to a regular bowl if using hand mixer) add oil, brown sugar, vanilla extract, egg and applesauce. Mix at medium speed for 2 minutes until it's all well combined.
Add the dry ingredients into the wet and mix to combine. Mix only until the flour is just combined, do not over-mix. Fold in the shredded carrots and chopped pecans.
Transfer batter equally among the prepared muffin liners. I got 11 muffins out of this batter.
Sprinkle turbinado sugar on top of each muffin (optional).
Bake in a pre-heated oven at 375 F degrees for 16-18 minutes on until a toothpick inserted in the center comes out clean.
Transfer the carrot muffins on to a wire rack to cool completely.
Notes
You can add raisins or any nut of choice to these muffins. You may even add chocolate chips if you want.
These muffins are lightly spiced with cinnamon and nutmeg. You may also add ginger, all spice or cloves if you want!