Carrot muffins — Melinda Lamarche

With warm spices like cinnamon, ginger, nutmeg and allspice, these carrot muffins are the perfect way to welcome Fall. We make muffins very often in this house and switch up the ingredients depending on the season and what’s on hand. With Fall around the corner and carrots always in the fridge, it was time to whip a batch of these muffins, which happen to be my oldest daughters favourite!

Made with whole wheat flour, just a touch of sugar and both fruit and veggies, these muffins are the perfect nutritious and delicious treat. We enjoy them for breakfast, snack or lunch. Warmed up with natural nut butter is our favourite way to devour these muffins!

Carrot Muffins

Makes 12 muffins

Dry ingredients

2 cups whole wheat flour

1/4 cup brown sugar

3 tsp baking powder

1 tsp baking soda

1/4 tsp salt

1 tsp cinnamon

1 tsp pumpkin pie spice

Wet ingredients

1/4 cup oil ( I used canola oil)

1/3 cup applesauce, unsweetened

1/2 cup milk ( I used unsweetened almond milk)

1 egg

1 tsp vanilla

1 1/2 cup carrot, grated

1/4 cup mini chocolate chips or raisins

Directions:

Preheat oven to 375 degrees and grease or line 12 - cup muffin tin

In a medium bowl, combine dry ingredients
In a large bowl, combine wet ingredients
Add dry ingredients to wet and stir until just combined. Fold in carrots (and raisins or chocolate chips if using)
Fill muffin cups and bake for 18-20 minutes or until tester comes out clean