Carrot Muffins

In the spring I made carrot cake cupcakes for a picnic and my daughter asked if I could make them as a muffin for school. While I didn't want to send cake to school ...
here is how I took my grandmother's carrot cake recipe and made it into a healthier whole grain carrot muffin that is lower in fat and sugar, higher in fibre and lunch box approved! I used the carrots I received from The Local's Farm Fresh Box.

Best of all no one noticed a difference between these muffins and the actual cake - bonus!

Ingredients

• 2 1/4 cups whole wheat flour
• 2 tsp baking soda
• 2 tsp cinnamon
• 1 tsp baking powder
• 3/4 cup white sugar
• 3 eggs
• 1 tsp vanilla
• 1/2 cup vegetable oil
• 1/2 cup unsweetened applesauce

• 2 cups finely grated carrots
• 1 can (14 oz) crushed pineapple, drained
• 1 cup unsweetened shredded coconut
• 1 cup raisins (optional)
• 1 cup chopped walnuts (optional) 

Directions

• Preheat oven to 350 F 
• Line or grease muffin trays

• In a large mixing bowl mix eggs, vanilla, oil, applesauce, carrots, pineapple, coconut, raisins and walnuts

• In a separate bowl mix together the flour, baking soda, cinnamon, baking powder and sugar. 

• Mix dry ingredients into the wet ingredients. 
• Stir until well mixed.

• Spoon this muffin trays and bake for 20 minutes.

Enjoy!

Shannon RD

Registered Dietitian

For more information and to order a Farm Fresh box check out their website http://thelocalcfc.org/?page_id=2782