I like to make "better-for-you" muffins so I don't feel guilty having a muffin for breakfast. These muffins are really moist and delicious.
1 1/2 cups whole-wheat flour
1 tsp baking soda
1 tsp cinnamon
1/2 tsp ground ginger
1/2 tsp salt
1/2 cup (1 stick) butter, softened
1/2 cup honey
1 tsp vanilla extract
1 cup unsweetened applesauce
3/4 cup shredded carrots
1/2 cup chopped walnuts (my addition)
Preheat oven to 350. Line a muffin pan with muffin liners and set aside.
In a medium bowl, whisk together the flour, baking soda, cinnamon, ginger and salt.
Using an electric mixer, beat the butter, honey, egg and vanilla together on medium speed. Turn the speed to low and slowly add the flour mixture until combined. The batter will be thick.
Using a spatula, carefully fold in the applesauce, carrots and walnuts. Divide the batter evenly among the muffin cups. Bake for 22-24 minutes or until the muffins begin to turn golden brown.
Makes 12 muffins