I do a lot of healthy baking, often using whole wheat flour and oats or substituting things like vegetable oil with applesauce or sugar for honey. I especially like to bake with vegetables, carrots and zucchinis being a particular favorite. Here is a recipe I found for some rather delicious carrot muffins using applesauce and just a tiny bit of oil. (You could probably even do without the oil at all.) They turned out moist, just sweet enough and delicious! I keep some on hand for a quick afternoon snack and freeze the rest as the recipe makes around 20 muffins!
- 1 cup all-purpose flour
- 1 cup whole-wheat flour
- 1 cup rolled oats + a couple extra tablespoons for topping
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground cloves
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- 1 cup milk
- ¾ cup applesauce
- 1/2 cup packed brown sugar
- 1.5 T vegetable oil
- 2 egg whites
- 2 teaspoons vanilla extract
- 2 cups carrot, grated
- Preheat oven to 375 F (190C). Prepare muffin pan.
- In a large bowl, mix together the flours, oats, baking powder, baking soda, salt, cinnamon, cloves, nutmeg, and ginger.
- In a medium bowl, whisk together the milk, applesauce, brown sugar, vegetable oil, egg, and vanilla extract.
- Pour the wet ingredients into the dry and whisk just until all ingredients are incorporated. Stir in the carrots.
- Put the mixture evenly into the muffin pan.
- Bake for 20 minutes or until toothpick inserted into the center comes out clean.