There’s nothing like the smell of cinnamon coming from the oven. No matter what challenges I’m dealing with on a given day, this smell always boosts my spirits.
Everyone in my family likes raw carrots, so I don’t feel the need to sneak this vegetable into a muffin to get my children to eat it. However, this classic muffin is such a delicious treat that I like to occasionally dip into my carrot supply and make a batch. This is a whole wheat version, but you can substitute gluten-free flour with equally delicious results.
Whole Wheat Carrot Cake Muffins
$.33 per serving
Servings 12
Ingredients
- 1 3/4 cups white whole wheat flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp cinnamon
- 2 eggs
- 1/2 cup maple syrup
- 1/2 cup melted coconut oil
- 1/2 cup applesauce
- 1 tsp vanilla extract
- 1 1/2 cups grated carrots about 3 medium carrots
Instructions
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Preheat the oven to 350 degrees and grease a 12-muffin pan.
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In a medium bowl, mix together the dry ingredients and set aside.
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In a large bowl, stir together the wet ingredients (everything except the carrots) until well combined. Add the dry ingredients and stir until just combined.
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Fold in the carrots.
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Transfer the batter to the muffin pan. Bake for 15-20 minutes, until a toothpick inserted in the center of a muffin comes out clean.
Carrot Cake Muffins Price Breakdown
This batch of muffins costs $3.97 to make, or $.33 per muffin. These delicious, fragrant carrot cake muffins are the perfect grab-and-go snack for a busy day.
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