Healthy Carrot Cake Muffins
- 2 cups white whole wheat flour or all purpose flour
- 2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon ground ginger
- 3/4 cup coconut oil melted
- 1 cup light brown sugar
- 3 large eggs room temperature
- 2 teaspoons vanilla extract
- 1/2 cup unsweetened apple sauce
- 1/4 cup plain greek yogurt
- 2 cups carrots shredded
- 1/4 cup old fashioned oats
- 1/2 cup chopped walnuts
Preheat oven to 350 degrees. Spray two muffin tins with cooking spray. In a large bowl combine flour, baking soda, salt, cinnamon, nutmeg and ginger, set aside.
Add the coconut oil and brown sugar to a stand mixer with the paddle attachment and mix until combined, 1-2 minutes.
Next add in the eggs, one at a time, beating after each addition and scraping the sides. Mix in the vanilla. (The mixture will be a little lumpy don't worry)
Add in the apple sauce and greek yogurt and mix until combined.
Add the dry ingredients in two additions to the stand mixer and mix just until combined. Do not overmix. By hand using a rubber spatula fold in the carrots, oats and walnuts.
Pour into the prepared muffin tins.
Bake for 20 minutes or until a tooth pick inserted comes out clean with just a few remaining crumbs.
Allow the muffins to cool in the muffin tin on a cooling rack until completely cool. Run a butter knife around the edges of each muffin and remove. Serve immediately and enjoy!
Adapted from Little Spice Jar