Carrot Cake Cupcakes
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5 from 6 votes

Carrot Spice Muffins

Because they're made with whole wheat flour and less sugar, these delicious muffins are much healthier than similar.
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Breakfast, Dessert
Cuisine: Oil-Free, Vegan
Servings: 12
Calories: 132kcal
Author: Susan Voisin

Ingredients

Dry ingredients:

  • 1 3/4 cups white whole wheat flour or a mixture of whole wheat and unbleached flours
  • 1/4 cup natural sugar
  • 1 tablespoon ground flax seed
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 3/4 teaspoon ginger
  • 1/8 teaspoon cloves
  • 1/2 teaspoon salt

Wet ingredients:

  • 1/3 cup agave nectar or maple syrup
  • 1/3 cup unsweetened apple sauce
  • 1/2 cup soy yogurt see note
  • 1/4 cup water
  • 1 teaspoon vanilla

Other:

  • 1 1/2 cup shredded carrots about 3
  • 1/4 cup raisins
  • Optional topping: Vanilla sugar

Instructions

  • Preheat oven to 400 degrees. Spray a muffin pan with non-stick spray or use muffin liners. (I used silicone muffin pans.)
  • Mix together all dry ingredients in a large bowl. In a small bowl, combine the liquid ingredients. Add the liquid to the dry and mix just long enough to combine. Add the carrots and raisins and stir to combine.
  • Spoon the batter into the muffin cups–it will be very thick. Sprinkle with vanilla sugar, if desired. Bake for 15-20 minutes, until a toothpick comes out clean.

Notes

People sensitive to soy may try substituting rice milk or other non-dairy milk.

Nutrition

Serving: 1muffin | Calories: 132kcal | Carbohydrates: 30g | Protein: 3g | Fat: 1g | Sodium: 244mg | Fiber: 3g