Description
Delicious and healthy carrot muffins made with fresh ingredients.
Ingredients
Scale
- 1 cup chopped raw carrots
- 3 large eggs
- 1/2 cup unsweetened applesauce
- 2 Tbsp raw honey
- 1 tsp vanilla extract
- 1 cup cassava flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 tsp cinnamon
- 1/4 tsp nutmeg (optional)
Instructions
- Preheat your oven to 350 degrees F. Line a muffin pan with 9 paper or silicone muffin liners.
- Next, peel and chop carrots into about 1/2 inch “coins”. Then, add them to your food processor or high powered blender.
- Blend the carrots until they are well pulverized. Then, add in the wet ingredients. Blend again, then add in the dry ingredients.
- Pulse the batter a few times before blending the mixture to a smooth, even texture.
- Scoop the batter into your lined muffin tin, filling each muffin slot nearly to the top.
- Place the muffins in your preheated oven and bake at 350 degrees for 25 minutes.
- After baking, remove the muffins from the oven and let them rest in the pan for 5 minutes. Then, transfer them to a wire cooling rack.
Notes
- These muffins can be stored in an airtight container for up to 3 days.
- For extra moisture, you can add a little more applesauce.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 150
- Sugar: 5g
- Sodium: 150mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 70mg