Recipe: Carrot Applesauce Muffins

One of my goals for 2016 is to exercise more, and tied to that is eating healthy. I came across this healthy muffin recipe on Pinterest and tried it this past weekend. For a healthy muffin, they taste surprisingly good.

What else makes these muffins so good? Local ingredients. The carrots, honey and flour (pictured below) all come from right here in the province of Alberta. And the applesauce is a product of Canada as well. I try to support Canadian producers whenever possible.

Ingredients: 

• 1 1/2 cups whole wheat flour
• 1 tsp baking soda
• 1 tsp cinnamon
• 1/4 tsp nutmeg
• 1/4 tsp ginger
• 1/2 tsp salt
• 2 tbsp butter, melted
• 1/2 cup honey
• 1 egg, lightly beaten
• 1 tsp vanilla extract
• 1 cup unsweetened applesauce
• 3/4 cup shredded carrots

Directions: 

1. Preheat the oven to 350 F. Line a 12-cup muffin tin with paper liners. The muffins stuck to the liners for me. Consider spraying the muffin liners to prevent this.
2. In a large bowl whisk together the flour, baking soda, cinnamon, nutmeg, ginger and salt.
3. Make a small well in the centre of the dry ingredients and add the butter, honey, egg, vanilla and applesauce.
4. Stir ingredients together until just combined.
5. Fold in the shredded carrots until just combined (don’t overmix or the muffins will be dense).
6. Distribute the batter evenly among the muffin liners. Bake for 18-20 minutes until a toothpick inserted in the centre of a muffin comes out clean.
7. Remove to a wire rack to cool completely. Freeze or keep in covered container at room temperature for a few days.