A family member asked me to make carrot muffins that were less sweet. I googled for a suitable recipe, and came up with this one. Altering the ingredients can be challenging when baking, however, I have had success with reducing the sugar in nearly everything I bake!
Carrot Muffins
Recipe adapted from Food Network
Makes 12
Ingredients
- 1/2 cup whole-wheat flour
- 3/4 cup all-purpose flour
- 1 tsp baking soda
- ¼ tsp salt
- 1 tsp ground cinnamon
- ¼ tsp ground nutmeg
- ¼ tsp ground ginger
- 1/4 cup canola oil
- 3/4 cup firmly packed light brown sugar (minus 3 tbsp)
- 2 large eggs
- 1/2 cup unsweetened applesauce
- 1 tsp pure vanilla extract
- 1 1/2 cups finely shredded carrots (about 2-3 medium carrots)
- 1/4 cup plus 2 tablespoons toasted walnuts or pecans, finely chopped
- Preheat oven to 350°F
- Line 12 muffin cups with paper liners
- Sift together the first 7 ingredients
- In a large bowl, whisk the oil, brown sugar and eggs until well combined. Stir in the applesauce, vanilla and carrots
- Add the dry ingredients and fold until combined. Do not over-mix
- Stir in 1/4 cup of the chopped walnuts or pecans
- Divide the batter between the muffin cups. I find an ice-cream scooper helps!
- Sprinkle with remaining nuts (I forgot!)
- Bake until a toothpick comes out clean, about 20 minutes. I checked at the 18 minute mark, and every minute or two afterwards
- Transfer to a wire rack to cool completely
Notes:
- If you’re not concerned with sweetness, use the full amount of brown sugar
- The muffins can be left at room temperature for 2-3 days. The tops will become sticky though
- They also freeze very well
