CARROT CAKE MUFFINS

This recipe comes from the wholesome dish.  Here is the link to her site: thewholesomedish.com/carrot-cake-muffins/

INGREDIENTS

• 2-3 medium carrots
• 1 cup all-purpose flour
• 2 tsp. ground cinnamon
• 1 tsp. baking powder
• ½ tsp. baking soda
• ⅛ tsp. salt
• 1 (8 oz.) can crushed pineapple in pineapple juice
• ½ cup light brown sugar, packed
• ½ cup unsweetened applesauce
• ¼ cup unsalted butter, melted
• 1 large egg, beaten
• 1 tsp. vanilla extract

INSTRUCTIONS

1. Preheat oven to 350 degrees F. Line a standard 12-cup muffin tin with muffin liners. Spray liners with cooking spray.
2. Using the small grate on a box grater, grate the carrots to make 1 cup of finely grated fresh carrots. Note: I do not advise using packaged pre-shredded carrots.
3. In a large bowl, add the flour, cinnamon, baking powder, baking soda, and salt. Whisk to combine.
4. In a medium bowl, add the pineapple, brown sugar, applesauce, butter, egg, and vanilla. Whisk to combine.
5. Add the wet ingredients and the grated carrots to the dry ingredients. Mix just until no large clumps of flour remain. Do not over mix.
6. Pour the batter into the muffin liners.
7. Bake for 21-23 minutes. Cool 5 minutes before serving.