Carrot and Applesauce Muffins with Streusel Topping
A moist and delicious, well spiced muffin that makes a great snack any time of day. Not too sweet and loaded with ingredients you can feel good about. The streusel topping is optional - but oh so good!
Prep Time15 minutesmins
Cook Time18 minutesmins
Total Time33 minutesmins
Course: Snack
Cuisine: American
Keyword: muffins, snack
Servings: 12muffins
Calories: 256kcal
Author: Getty Stewart
Ingredients
3/4cupwhole-wheat flour
3/4cupall purpose flour
2tspbaking powder
1/2tspbaking soda
2Tbspground flax
1tspground cinnamon
1/2tspground ginger
1/4tspground nutmeg
1/2teaspoonsalt
1egg
1/3cupcanola oil
1/2cuphoney
1cupunsweetened applesauce
1teaspoonpure vanilla extract
1cupshredded carrots2 med carrots
1/2cupchopped walnuts
Streusel Toppingsee notes for alternative
1/4cupall purpose flour
2Tbspbrown sugar
1/4tspcinnamon
2Tbspbutter
Instructions
Preheat oven to 350°F or 180°C. Lightly grease a muffin pan or line with papers.
In large bowl, mix flours, baking powder, baking soda, flax, cinnamon, ginger, nutmeg and salt.
In separate bowl, use a whisk or hand beaters to beat together egg, oil, honey, applesauce and vanilla.
Gently fold wet ingredients into the dry ingredients. Stir until ingredients are just combined.
Add carrots and walnuts (if using).
Spoon into muffin pan.
Mix streusel topping ingredients in small dish and sprinkle on top of muffin batter.
Bake for 20 to 22 minutes until tops are golden brown and firm to the touch.
Remove from oven and allow to cool in pan for 5 minutes then remove muffins and cool on wire rack.
Video
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Notes
If half of your family does not like nuts in their muffins, add 1/4 cup nuts after you've spooned half the nut free batter into the pans. That way, everyone's happy!Instead of streusel topping try: toasted walnuts or coconut flakes on top