Whole-Wheat Carrot Applesauce Muffins

This recipe is by far the new favorite muffin in our house. Move over blueberry, zucchini, and even pumpkin—these are so deeelicious and could be eaten with breakfast, lunch, or even dinner (maybe as a side to some fall soup?)!

Ingreadient

• 1 1/2 cups whole-wheat flour
• 1 teaspoon baking soda
• 1 teaspoon cinnamon (ground)
• 1/2 teaspoon ginger (ground)
• 1/2 teaspoon salt
• 1/2 cup butter (softened (but not melted), 1 stick)
• 1/2 cup honey
• 1 egg
• 1 teaspoon pure vanilla extract
• 1 cup applesauce (unsweetened)
• 3/4 cup carrot (shredded)

Step by step

1. Preheat your oven to 350 degrees F. Line a muffin pan with paper, foil, or silicone liners, and set aside.
2. In a medium bowl whisk together the flour, baking soda, cinnamon, ginger, and salt.
3. In a large bowl fitted with an electric whisk (or beaters), mix the butter, honey, egg and vanilla together on medium speed. Turn the speed down and slowly add in the flour mixture until well combined. The batter will be fairly thick at this point.
4. Using a spatula, carefully fold in the applesauce and carrots (I used a cheese grater to shred the carrots). Divide the batter evenly among the muffin cups. Bake for 22 to 24 minutes or until a toothpick comes and muffins are beginning to turn golden brown on top. Enjoy!