Carrot Muffins
serves 12

Carrot Muffins

These carrot muffins are healthy, moist and scrumptious. You can definitely feel good about eating these for breakfast or a snack.

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                     Original Recipe
1-1/2 cups flour
3/4 cup whole wheat flour
1 cup shredded carrots
1/2 cup brown sugar 
1 teaspoon ground cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup low fat milk
1 egg
1/4 cup applesauce

1. Pre-heat oven to 300 degrees. Coat a regular size muffin tin (12 count) with cooking spray.
2. In a large bowl, mix flour, whole wheat flour, carrots, sugar, cinnamon, nutmeg, baking soda and salt.
3. In a small bowl, mix milk, egg and applesauce.
4. Add the milk/egg mixture to the flour mixture, stirring until blended.
5. Spoon muffin mix into muffin tin filling 3/4 full. 
6. Bake for about 25 minutes.
7. When done, remove from tin and cool on wire rack.

​​Calories 145, Fat 4.5g, Cholesterol 14mg, Sodium 111mg
Carbohydrates 23.7g, Fiber 2.5g, Sugars 6.9g, Protein 3.4g

             Plant Based Vegan Recipe
1-1/2 cups flour
3/4 cup whole wheat flour
1 cup shredded carrots
3 tablespoons agave
1 teaspoon ground cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup plant based milk
1 tablespoon flax meal + 3 tablespoons water (Let sit 5 minutes)
1/4 cup applesauce

1. Pre-heat oven to 300 degrees. Coat a regular size muffin tin (12 count) with cooking spray or use silicone muffin pan.
2. In a large bowl, mix flour, whole wheat flour, carrots, cinnamon, nutmeg, baking soda and salt.
3. In a small bowl, mix milk, agave, applesauce and flax meal mix.
4. Add the wet mixture to the flour mixture, stirring until blended.
5. Spoon muffin mix into muffin pan filling 3/4 full. 
6. Bake for about 25 minutes.
7. When done, remove from tin and cool on wire rack.

​​Calories 124, Fat 4.1g, Cholesterol 0mg, Sodium 111mg
Carbohydrates 19.7g, Fiber 2.6g, Sugars 2.9g, Protein 3g