Healthified Carrot Cake Muffins

Like many others, my quarantine time has been filled with days of searching for new activities and hobbies to take on in an attempt to occupy my mind. This week, I decided to take on an activity that I typically don’t enjoy– baking. Despite my typical angst for making any sort of goodie, I chose to use this time to get a little bit more creative in the baking realm. With that being said, I decided to put a healthy twist on your typical carrot cake recipe and let me tell you, it doesn’t disappoint. So you can enjoy these healthy treats and keep yourself busy, I have listed the recipe below. I hope you enjoy them as much as I do!

Recipe (Vegan and Vegetarian Friendly)

Ingredients

1 cup of whole wheat flour

3/4 cup of sugar

1 teaspoon of cinnamon

1 teaspoon baking soda

1/2 teaspoon baking powder

a sprinkle of salt

2 cups of grated carrots

2/3 cup EVOO or oil of choosing

2 tablespoons of flaxseed/ 6 tablespoons of water

1 tablespoon of applesauce

1/2 cup of pecans/walnuts

Instructions

Preheat oven to 350 degrees. Combine flour, sugar, baking soda, baking powder, salt, and cinnamon in a medium-size bowl. In a separate bowl, combine the shredded carrots, oil, and applesauce. Slowly add the flour mixture, stirring occasionally. Add the pecans/walnuts and combine with the other ingredients.

In a separate small bowl, combine the flaxseed and water. Whisk until it becomes gelatinous. Add this mixture to the bowl containing all other ingredients.

Place paper liners in a muffin tin and carefully scoop out the batter. Fill each muffin tin about 3/4 of the way. Typically, the muffins take around 15 minutes to bake but make sure you periodically check on them. Use the toothpick test to see how they’re doing. Allow the muffins to cool for 5 minutes.

Check out some of my other recipes if you enjoyed this one!