Prep Time
15 minBake Time
20-25 minYield
12 muffinsRating
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Loading...| 1 1/2 cups ROGERS FOODS WHOLE GRAIN WHOLE WHEAT FLOUR | |
| 1/2 cup rolled oats | |
| 1 1/2 teaspoons baking powder | |
| 1/2 teaspoon baking soda | |
| 1 teaspoon ground cinnamon | |
| 1/2 teaspoon ground nutmeg | |
| 1/4 teaspoon salt | |
| 2 large eggs | |
| 1/4 cup unsweetened applesauce | |
| 1/4 cup olive oil or melted coconut oil | |
| 1/3 cup unsweetened almond milk or skim milk | |
| 1/3 cup pure maple syrup, honey or sugar-free syrup | |
| 1 teaspoon pure vanilla extract | |
| 1 1/2 cups finely grated carrots (about 3 medium carrots) | |
| 1/3 cup chopped walnuts or pecans (optional) |
| 1. | Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners or grease with cooking spray. |
| 2. | In a large bowl, whisk together the whole wheat flour, oats, baking powder, baking soda, cinnamon, nutmeg, and salt. |
| 3. | In a separate bowl, whisk the eggs, applesauce, oil, almond milk, maple syrup (or honey), and vanilla extract until well combined. |
| 4. | Add the wet ingredients to the dry ingredients and stir until just combined; do not over-mix. |
| 5. | Gently fold in the grated carrots and chopped nuts, if using. |
| 6. | Spoon the batter into the prepared muffin cups, filling each about 2/3 full. |
| 7. | Bake for 20-25 minutes or until a toothpick inserted into the center of a muffin comes out clean. |
| 8. | Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely. |
| 9. | Once the muffins are completely cooled, spread a dollop of cream cheese frosting on each muffin or pipe it using a piping bag. |
| 10. | Optional: garnish with a sprinkle of ground cinnamon or grated carrot tossed with a little bit of sugar and cinnamon. |
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