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When it comes to healthy snacking and breakfast options, muffins have carved out a beloved niche in kitchens worldwide. These portable delights are not only versatile but also perfect for any time of day, making them an ideal choice for busy individuals and families alike. Among the myriad of muffin recipes available, Carrot Bliss Muffins stand out as a particularly delectable and nutritious option. With their moist texture, vibrant flavors, and wholesome ingredients, these muffins are more than just a treat; they are a way to indulge while still making a healthy choice.

Healthy Carrot Cake Muffins

Discover the joy of baking with Carrot Bliss Muffins, a nutritious treat perfect for any time of day. These moist muffins combine the sweetness of carrots and pineapple with wholesome ingredients like whole wheat flour, coconut sugar, and unsweetened applesauce. Packed with fiber and healthy fats, they're a guilt-free indulgence for busy individuals and families. Enjoy them for breakfast or as a snack, and savor each delicious bite!
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Ingredients
  

1 ½ cups whole wheat flour

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon ground cinnamon

½ teaspoon ground nutmeg

¼ teaspoon salt

½ cup coconut sugar (or brown sugar)

½ cup unsweetened applesauce

2 large eggs

1 teaspoon vanilla extract

2 cups grated carrots (about 3 medium carrots)

½ cup crushed pineapple, drained

¼ cup chopped walnuts (optional)

¼ cup raisins (optional)

Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or lightly grease it with cooking spray.

    Dry Ingredients: In a large mixing bowl, whisk together the whole wheat flour, baking powder, baking soda, ground cinnamon, ground nutmeg, and salt until well combined.

      Wet Ingredients: In another bowl, mix the coconut sugar and applesauce until smooth. Add in the eggs one at a time, followed by the vanilla extract. Beat until the mixture is light and creamy.

        Combine Mixtures: Slowly fold the wet ingredients into the dry ingredients, using a spatula or wooden spoon. Be careful not to over-mix; it's okay if the batter is a bit lumpy.

          Add Carrots and Fruits: Gently fold in the grated carrots, crushed pineapple, walnuts, and raisins if using. Ensuring everything is evenly distributed.

            Fill Muffin Tin: Divide the batter evenly among the muffin cups, filling each about ¾ full.

              Bake: Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

                Cool: Once baked, remove the muffins from the oven and allow them to cool in the tin for 5 minutes. Then, transfer them to a wire rack to cool completely.

                  Serve: Enjoy these healthy carrot cake muffins warm or store them in an airtight container for later. They can also be frozen for up to 3 months—just thaw and enjoy whenever you need a treat!

                    Prep Time, Total Time, Servings: 15 minutes | 35 minutes | Makes 12 muffins