Morning Glory Carrot Muffins
These are super delicious, and if I can do it anybody can! I was actually looking for a compliment to my cream cheese frosting. I wanted a “healthier” carrot muffin to tone down the sugar already in the frosting. Found this on Pinterest (chefsavvy.com.) Wow!! This is a keeper!
Morning Glory Carrot Muffins
These are super delicious, and if I can do it anybody can! I was actually looking for a compliment to my cream cheese frosting. I wanted a “healthier” carrot muffin to tone down the sugar already in the frosting. Found this on Pinterest (chefsavvy.com.) Wow!! This is a keeper!
Cooking Instructions
- 1
Preheat oven to 375 and spray muffin pan (I used coconut oil but use whatever you have) makes about 16 muffins
- 2
In a medium bowl combine flour, baking soda, salt and cinnamon. Set aside.
- 3
In a large bowl combine honey or maple syrup, coconut oil, applesauce, eggs and vanilla until well blended. Fold in apples and carrots. I shredded apples and carrots with a cheese grater.
- 4
Add the dry ingredients to the wet ingredients making sure not to over mix. Fold in walnuts and shredded coconut.
- 5
Divide batter among muffin tins filling each almost to the top. Bake in for 18-20 minutes or until a toothpick comes out mostly clean.
- 6
Let cool in pan for a few minutes then transfer to a wire rack to cool completely.
- 7
We frosted with cream cheese frosting, but totally isn’t necessary.
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