Carrot Cake Muffins

Ingredients

• 1 cup shredded carrot
• 1/2 cup applesauce (or yogurt)
• 1/4 cup oil (or additional applesauce for low fat)
• 2 tbsp water
• 2 tsp pure vanilla extract
• 2 tsp white vinegar
• 1 cup flour ((here's a keto option))
• 1/2 cup unsweetened protein powder (or additional flour)
• 1/2 cup sugar ((unrefined if desired))
• 1 tsp cinnamon
• 3/4 tsp salt
• 1/2 tsp baking soda
• 1/2 cup raisins ((optional))

Instructions

1. 1

   Flour options that work include spelt, white, oat, or some brands of gluten free all purpose. We have not tried whole wheat flour and do not recommend coconut.To make carrot muffins, preheat the oven to 350 F. Whisk liquid ingredients together. Stir remaining ingredients in a large bowl, then add wet to form a batter. Portion into a lined muffin tin. Bake 20 minutes. Enjoy hot, or let cool before loosely covering with a towel and either refrigerating or letting the muffins sit on the counter overnight. Taste and texture are even better the second day, and liners should peel off easily after sitting overnight as well.View Nutrition Facts