Carrot Cake Muffins

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Carrot Cake Muffins

Last Sunday it was Cranberry Orange Muffins that my kids awoke to, and this Sunday it was Carrot Cake Muffins that Aleyah and I made together. These were super-moist, and this recipe is now one of my new favorites!

  • 3/4 cup organic whole wheat flour

  • 1/2 cup Bob’s Red Mill Gluten-free All Purpose Baking Flour

  • 1/3 cup organic sugar

  • 1 teaspoon baking powder

  • 1/2 teaspoon baking soda

  • 1/2 teaspoon salt

  • 1 teaspoon cinnamon

  • 1/4 teaspoon nutmeg

  • 1 Tablespoon ground flax (optional)

  • 2 eggs (room temperature)

  • 1/4 cup applesauce

  • 1/4 cup coconut oil

  • 2 Tablespoons honey

  • 1 1/4 cup shredded carrots

  • 1/2 cup crushed pineapple

  • 2/3 cup raisins

Combine dry ingredients (flour-flax) in a medium bowl. In a separate bowl, beat eggs. Add applesauce, coconut oil, and honey and stir. Add to dry ingredients and stir just until moisten. Fold in carrots, pineapple, and raisins. Spoon into lined muffin cups (3/4 full). Bake at 350 F 18-20 mins or until cake tester comes out clean. Makes 1 dozen

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2 Comments

  1. Orange Cranberry Muffins | Whole to the Core Blog
  2. Blueberry Muffins – Thanks to Cleaning Eating in Texas! | Whole to the Core Blog

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