Carrot Muffins

In the spirit of my whole wheat pumpkin muffins, I’ve been searching around for a good carrot muffin recipe for a few months now, and I think I’ve finally found the one.  It’s delicious, fairly healthy and extremely easy to make.

It’s based off of this carrot cake recipe from userealbutter, which I first made as a cake — and it makes a great cake, even subbing half the white flour with whole wheat.  But I was looking for something a little different… something a little more muffinlike – heartier and less sweet.

Recipe

(makes 12 muffins)

• 3/4 cup whole wheat flour
• 3/4 cup all purpose flour
• 1/2 cup sugar
• 1 tsp baking soda
• 1 tsp cinnamon
• 1/2 tsp cloves
• 1 tsp allspice

• 2 cups shredded carrot(about three largish carrots)
• 3/4 cup applesauce
• 1/3 cup vegetable oil
• 2 eggs
• 1 tsp vanilla
• 2/3 cup walnuts, coarsely chopped

Preheat the oven to 350 and set up your muffin tins – either with spray oil or paper cups.  Stir all the dry ingredients together in a large bowl, then add the wet ingredients and stir until just mixed.  Fill each muffin cup about three quarters of the way for average, not very top heavy muffins, or all the way for larger muffins.  Bake for 25-30 minutes or until a toothpick comes out clean.