Moist Carrot Cake Muffins

5 from 3 votes

Moist, full of warm spices, and lip smacking good, these carrot cake muffins are like being wrapped in a cozy warm blanket.

Prep Time15

Cook Time17

Total Time32

Course: Breads, Breakfast, Snack

Cuisine: American

Servings: Muffins

Calories: 236kcal

1 cup (128 g) White whole wheat flour or whole wheat pastry flour hard white wheat or *soft white wheat
½ cup (105 g) Organic cane sugar
1 teaspoon Baking powder
¼ teaspoon Salt
1½ teaspoons Cinnamon
⅛ teaspoon Nutmeg
⅛ teaspoon Cloves
¼ cup (60 g) Unsweetened applesauce
¼ cup (52 g) Oil
1 large Egg
3 tablespoons (45 g) Milk
1 teaspoon Vanilla extract
½ cup (70 grams) Finely shredded carrots

Preheat the oven 400° F with the rack in the top third position.
In a large bowl whisk the dry ingredients together.
1 cup (128 g) White whole wheat flour or whole wheat pastry flour, ½ cup (105 g) Organic cane sugar, 1 teaspoon Baking powder, ¼ teaspoon Salt, 1½ teaspoons Cinnamon, ⅛ teaspoon Nutmeg, ⅛ teaspoon Cloves
Add the wet ingredients and stir until combined. Fold in the shredded carrots.
¼ cup (60 g) Unsweetened applesauce, ¼ cup (52 g) Oil, 1 large Egg, 3 tablespoons (45 g) Milk, 1 teaspoon Vanilla extract, ½ cup (70 grams) Finely shredded carrots
Grease a 6 count standard size muffin tin or line with paper liners. Divide the batter evenly between the muffin cups. Bake for 16-18 minutes or until a toothpick inserted into the center of a muffin comes out clean.

* If you're using fresh milled soft white wheat you'll need 1 ¼ cups (150 g).