![]() ![]() In a medium bowl, whisk together the eggs, sugars, vegetable oil, apple sauce, and carrots. ![]() Whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, cloves, ginger, and salt in a large bowl. You want them very fine, so use the smaller side on a box grater. This is the part of the recipe that takes the most time. ![]() For the full recipe including all measurements, please scroll to the recipe card at the bottom of the page. Here is a brief overview of how to make Carrot Cake Muffins, a healthy twist on my delicious Easy Carrot Cake Recipe. Though we didn’t do it here, if you want to take a further step to making these a little healthier, swap some (but not all!) of the all purpose flour for whole wheat flour. In this recipe we take the best of both worlds by only substituting a portion of the oil. However, it is a worthy trade off when you are looking to make a recipe lighter. Swapping oil for apple sauce will absolutely change the texture of your muffins. In this recipe we went from 1 cup of sugar to 1/2 cup of sugar + 1/4 cup of honey. This means that you can use less! Generally speaking, when you take out sugar, replace it with half the amount of honey. Don’t miss my Zucchini Muffins they are my kids’ favorite. Carrot cake already has vegetables, but you could really add vegetables to almost any muffin recipe. There are a few things that we can do when we are making muffins that make them a little healthier. ![]()
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