Whole Wheat Carrot-Pumpkin Muffins

Whole Wheat Carrot-Pumpkin Muffins

Ingredients:

2 tablespoons flaxseed meal (ground flaxseeds)

1 ½ cups whole wheat pastry flour (all-purpose works too)

½ teaspoon baking soda

¼ teaspoon fine sea salt

1 cup North Coast Pumpkin Spiced Apple Sauce*

½ cup grated peeled carrots (about 1 medium carrot)

⅓ cup pure maple syrup

¼ cup extra virgin olive oil, plus more for greasing the muffin tin

Turbinado sugar (raw sugar), for sprinkling (optional)

Directions:

Preheat the oven to 350ºF. Lightly grease a muffin tin with oil; set aside.

In a small bowl, combine the flaxseed meal with 6 tablespoons of water. Stir and chill in the refrigerator while you prep the rest of the ingredients. In a large bowl, whisk together the flour, baking soda, and salt. In a separate bowl, stir together the apple sauce, carrots, maple syrup, oil, and flaxseed mixture. Add the wet ingredients to the dry ingredients and stir just until combined. Divide the batter among 8 of the prepared muffin cups. Bake until the muffin tops look dry and a tester inserted into the center of a muffin comes out with a few crumbs, about 25 minutes. Cool completely before serving. Store the muffins in an airtight container in a cool dry place for up to 5 days.

*Note: If you don’t have Pumpkin Spiced Apple Sauce, you may substitute with an equal amount of regular Apple Sauce as well as ¼ teaspoon ground cinnamon and a pinch of ground nutmeg.

 

Whole Wheat Carrot-Pumpkin Muffins
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Whole Wheat Carrot-Pumpkin Muffins
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2018-10-08T13:17:14+00:00North Coast Apple Sauces|