Healthy Sugar-Free Carrot Muffin Recipe

Just Like Carrot Cake, Only More Hearty & Less Sweet

Vegan or ovo-lacto vegetarian, healthy carrot muffin recipe, sweetened with NuNaturals Vanilla Stevia and apple sauce, stuffed with carrots, nuts and raisins.

Try carrot muffins for breakfast with a smoothie, or for lunch with soup or salad, or as a nutritious snack anytime.

Total prep & cook time: 50 min

12 Medium Muffins

Nutrition Data, 82g Serving (vegan): 152 cal, 7g fat, 36 cal from fat, 4g protein, 27g carb, 2g fiber, 312mg sodium, 8g sugars, low Cholesterol, good source Vit A, Phosphorous, Manganese. Estimated Glycemic Load 15

Muffin Ingredients:

• 1 cup whole wheat or spelt flour
• 1 cup unbleached white flour
• 1 Tbsp baking powder
• 1 tsp baking soda
• 1/2 tsp salt
• 2 tsp cinnamon
• 1 cup thick unsweetened applesauce
• 3/4 cup seedless Thompson raisins
• 1 cup grated carrot, packed
• 2 Tbsp lemon juice

• 1/3 cup vegetable oil
• 1/2 cup unsweetened unflavored soy or almond milk
• 1 Tbsp EnerG Egg Replacer OR: 1 Tbsp gr. flax seed
• 1 tsp (60 drops) NuNaturals Vanilla Stevia
• Ovo-Lacto-Veg Option:
• 1/2 cup plain yogurt or buttermilk
• 1/4 cup melted unsalted butter or vegetable oil
• 2 beaten eggs OR 1 Tbsp egg replacer whisked with 1/4 cup water

Muffin Method:

1. Preheat the oven to 375 degrees and oil 12 muffin cups
2. Mix the dry ingredients and set aside
3. Soak the raisins in boiling water for 5 minutes, then drain through a mesh strainer
4. Grate the carrot and measure
5. Chop the walnuts
6. Measure the applesauce
7. In a medium bowl, combine the applesauce, carrots, raisins and walnuts
8. Vegan Option:
9. Whisk together the egg replacer, non-dairy milk, vegetable oil, lemon juice, and NuNaturals Vanilla Stevia
10. Ovo-Lacto-Veg Option:

11. Beat together melted butter or oil, buttermilk or yogurt, eggs or 1 Tbsp egg replacer w. 2 Tbsp water, and NuNaturals Vanilla Stevia
12. Combine liquid ingredients with the applesauce-carrot-nut-raisin mixture
13. Fold the wet into the dry ingredients, mixing lightly until just barely combined
14. Spoon the mixture evenly into the muffin cups
15. Bake for 25 - 30 min, middle of the oven, until browned & firm to the touch
16. Cool on a rack for 5 minutes, then run a knife around the edges of the muffins and turn them out on a wire rack
17. Allow carrot muffins to cool completely before eating

Cooking Tips:

Ovo-Lacto Vegetarian Option: For carrot muffins with dairy and egg, substitute buttermilk or yogurt for the soymilk, egg for the lemon juice, and melted butter for the oil - more details in the recipe below.

Oil pans well, and fill them to the top. Carrot muffins will not quite double in size and will be moist, chewy, and substantial - in a delightful way, of course. This muffin recipe is a good keeper.

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