Spiced Whole Wheat Carrot Muffins

I wanted to make a small batch of healthy whole wheat muffins for a morning or afternoon snack. My husband who doesn’t normally indulge in baked goods, clearly stated “these muffins are great!” - most likely because I cut the sugar in half. I preheated my oven pretty high so that they would rise really big, they came out light, fluffy and full of warming spices.

Preheat your oven to 425 F 

• makes

  six large muffins

• prep time

  15 minutes

• cook time

  20 minutes

• inspired by

  lauren’s latest

measure out

• one cup
  whole wheat flour
• 1/2 cup
  bread flour
• 1 1/4 tsp
  baking powder
• 1/2 tsp
  baking soda
• 1/4 tsp
  sea salt
• one tsp
  cinnamon
• 1/2 tsp
  ground cloves
• 1/4 tsp
  nutmeg
• 1/2 cup
  brown sugar
• 1/2 cup
  light olive oil
• two
  eggs
• 1/2 cup
  unsweetened applesauce
• 1 1/2 cups
  carrots grated

1. Line a muffin tray with 6 muffin cups.
2. Mix the dry ingredients together in a bowl and set aside.
3. Whisk together eggs, sugar and remaining ingredients.
4. Fold in flour mixture and mix just until combined. Batter should be real thick.
5. Fill lined muffin cups nearly full. Add a bit of water to any empty tins.
6. Bake for about 10 min then turn down to 350 F and bake for another 10 min. Muffins are done when pressed they spring back.
7. Let cool for 15 minutes before serving.