The concept sounds amazing and I get excited any time I try one. Ultimately, I am left disappointed by a host of Goldilocks-like complaints: too spicy, too dense, too greasy. Not to mention, I'm not a fan of cream cheese frosting (neither is my wimpy gut).
|Check out all those lil' carrot nubs in there. Nom!|
Printable Version Here
2 cups all-purpose flour
1 1/2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
3/4 cup brown sugar
2 tsp ground cinnamon
1 cup applesauce
1 tsp vanilla extract
2 cups shredded carrots (approx. 4 medium carrots)
Preheat your oven to 350 degrees.
Beat together the eggs, oil and vanilla extract. Add the carrots (I use a food processor on "grind" to cut the carrots up) and stir to combine. Store in an airtight container for up to 5 days.
These muffins are moist yet light. They are healthy and filling. No frosting needed . . . though I won't tell if you add a little butter on top. ; )
I seriously eat 2-3 of these muffins a day! Which leads me to a TMI side effect . . . they keep me really regular! LOL! Seriously, that doesn't come easy for some of us so it's a big deal! This recipe is IBS and IC friendly. I have both conditions and these muffins don't bother me one bit. However, if it contains any problem ingredients for you, substitute, substitute, substitute!
Even my hubby likes these healthy muffins! It actually makes me a little mad he likes them because it means I have to make more . . .
Read here for an update on this recipe.