By: Small bites
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Ingredients
Serves Tool
Serves To:USMetric| 1 | Cup(c) | whole wheat flour | |
| 1 | Cup(c) | all purpose flour | |
| 1 | Cup(c) | brown sugar, lightly packed | |
| 2 | Teaspoon(t) | cinnamon, ground | |
| 1 | Teaspoon(t) | baking soda | |
| 1 | Teaspoon(t) | baking powder | |
| 1/2 | Teaspoon(t) | salt | |
| 1/2 | Teaspoon(t) | nutmeg, ground | |
| 2 | eggs | ||
| 2 | large carrots, peeled and coarsely grated | ||
| 1 | Cup(c) | unsweetened applesauce | |
| 1/2 | Cup(c) | toasted almonds, chopped | |
| 1/4 | Cup(c) | vegetable oil |
Preparation
Preheat oven to 375° F. In a large bowl, stir together whole wheat flour, all purpose flour, brown sugar, cinnamon, baking soda, baking powder, salt and nutmeg. In a medium bowl, whisk together eggs, carrots, applesauce, almonds and oil. Using a fork, stir into dry ingredients just until moistened. Spoon into prepared muffin cups. Bake in preheated oven for 20 to 25 minutes, or until tops spring back when lightly touched.