Carrot Applesauce Muffins: A Healthy Treat For a Busy Morning
I was looking for a good recipe to use up all of the applesauce I’m making and came across a few recipes for carrot muffins on foodgawker and tastespotting that looked interesting…Of course, me being me, I decided to adapt them and combine a few to make one my own…They turned out very well and with a few simple modifications, they will be amazing!Ingredients (base adapted from bloom.acious; topping adapted from Phoo-D):
- ¾ cup white whole wheat (King Arthur preferred)
- ¾ cup trad whole wheat (King Arthur preferred)
- 2 tsp baking powder
- 0.5 tsp baking soda
- 1 tsp cinnamon (good quality preferred)
- 1 tsp ginger
- 8 oz shredded carrots
- 9 oz homemade applesauce
- 1 cup non-fat greek yogurt
- 2 egg whites
- ½ cup amaretto soaked raisins (1/2 cup raisin, ¼ cup amaretto; amaretto optional)
- ½ cup slivered almonds, chopped and divided
- 1 cup old fashioned oats
- 1 tbsp + 1 tsp brown sugar (divided)
- 2 tbsp veggie oil
- 2 tbsp orange juice
- 2 tbsp honey
First you’ll want to shred the carrots, be careful if you haven’t used box graters often…they are dangerous beasts…nearly sliced a finger off with this batch! That’s my safety moment for the day…be careful when using box graters…
After carrots are grated, try to squeeze out most of the excess moisture, it’s a good habit to get into…the extra moisture can make the batter slow to cook.
Now you can preheat your oven to 375F…the grating of the carrots is the most time consuming part of this process…
Whisk egg whites with yogurt and oil in a medium sized bowl. Add applesauce, carrots, raisins, and half of the slivered almonds (1/4 cup) once mixture is whisked well.
In a separate large mixing bowl, combine all dry ingredients (flours and 1 tbsp of brown sugar). Add the wet ingredients to the dry ingredients…
Mix until combined, but be sure to not overmix. You want it to be just combined, a few flour pockets are ok, just make sure there isn’t a large amount of flour still hanging around on the bottom of the bowl.
Set aside to make the topping to the muffins.
Combine oats, 1 tsp brown sugar, orange juice, honey, and remaining 1/4 almonds in a small mixing bowl. Mix well.
Fill a lined muffin tray with the muffin mixture and top generously with oat mixture. I filled the muffin cups nearly the entire way…
I placed a scant tbsp of topping onto each.
This recipe made easily made enough for 12 muffins, likely more if you don’t fill the cups up the whole way. We baked ours for 20 minutes, your time may vary, but the oats will be golden brown on top. Check doneness with the toothpick test. It should come out clean when done…
Let cool in place on a cooling rack for about 5 minutes or until you are able to scoop them out carefully with a spoon. Then let them cool the rest of the way on the cooling rack.
They keep for a few days in an air tight container, but I highly recommend you freeze them if you aren’t going to eat them all within 3 days.
Nutrition (1 muffin):
- 138 cal
- 2 g fat
- 24 g carb
- 3 g fiber
- 6 g protein
Stay tuned for my next installment of what to do with homemade applesauce…”Breakfast Cake”!