Carrot Spice Muffins
CATEGORIES
INGREDIENTS
  • Cooking Time: 20
  • Servings: 12
  • Dry ingredients:
  • 1 3/4 cups white whole wheat flour (or a mixture of whole wheat and
  • unbleached flours)
  • 1/4 cup sugar
  • 1 tablespoon ground flax seed
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 3/4 teaspoon ginger
  • 1/8 teaspoon cloves
  • 1/2 teaspoon salt
  • Wet ingredients:
  • 1/3 cup agave nectar
  • 1/3 cup unsweetened apple sauce
  • 1/2 cup soy yogurt*
  • 1/4 cup water
  • 1 teaspoon vanilla
  • 1 1/2 cup shredded carrots (about 3)
  • 1/4 cup raisins
  • Optional topping: Vanilla suga
DIRECTIONS
  1. Preheat oven to 400 degrees. Spray a muffin pan with non-stick spray
  2. or use muffin liners. (I used silicone muffin pans.)
  3. Mix together all dry ingredients in a large bowl. In a small bowl,
  4. combine the liquid ingredients. Add the liquid to the dry and mix just
  5. long enough to combine. Add the carrots and raisins and stir to
  6. combine.
  7. Spoon the batter into the muffin cups--it will be very thick. Sprinkle
  8. with vanilla sugar, if desired. Bake for 15-20 minutes, until a
  9. toothpick comes out clean.
  10. *People sensitive to soy may try substituting rice milk or other non-dairy milk.
  11. Makes 12 muffins. Each contains: 132 Calories (kcal); 1 g Total Fat;
  12. (4% calories from fat); 3 g Protein; 30 g Carbohydrate; 0 mg
  13. Cholesterol; 244 mg Sodium; 3 g Fiber