Monday, January 6, 2014

whole-wheat carrot & applesauce muffins

I stumbled across the website 100 Days of Real Food on Pinterest last year and I turn to it whenever I feel like I need purge my life of sugar and processed foods.  There are a lot of great (and easy) recipes that are good for the whole family, so you should definitely check it out! 
I made these whole-wheat carrot & applesauce muffins this morning and there are only 3 out of the 12 left. The perfect breakfast, snack or treat, and you can feel good about eating it. 

1½ cups whole-wheat flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
½ teaspoon ground ginger
½ teaspoon salt
½ cup butter (1 stick), softened (but not melted)
½ cup honey
1 egg
1 teaspoon pure vanilla extract
1 cup unsweetened applesauce
1 cup carrot shreds (I used a cheese grater)

Preheat your oven to 350 degrees F. Line a muffin pan with paper, foil, or silicone liners, and set aside.
In a medium bowl whisk together the flour, baking soda, cinnamon, ginger, and salt.
In a large bowl fitted with an electric whisk (or beaters), mix the butter, honey, egg and vanilla together on medium speed. Turn the speed down and slowly add in the flour mixture until well combined. The batter will be fairly thick at this point.
Using a spatula, carefully fold in the applesauce and carrots. Divide the batter evenly among the muffin cups. Bake for 22 to 24 minutes or until a toothpick comes and muffins are beginning to turn golden brown on top.

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