Whole Wheat Carrot Muffins

12 standard portions

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Ingredients

• 1.5 cups white whole wheat flour (198 grams, or regular whole wheat flour)
• 1 teaspoon baking soda
• 1 teaspoon cinnamon powder
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 1/4 cup vegetable oil (2 oz, or use any oil of choice)
• 1/2 cup brown sugar (100 grams)
• 1 teaspoon vanilla extract
• 1 large egg (at room temperature)
• 1 cup unsweetened applesauce (8 oz)
• 1 cup shredded carrot (from 2-3 medium carrots)
• 1/2 cup chopped pecans (or walnuts)
• turbinado sugar (optional, to sprinkle on top)

Method

1. Preheat oven to 375 F degrees. Line a 12 count muffin pan with liners and set it aside.
2. In a large bowl whisk together white whole wheat flour, baking soda, cinnamon powder, ground nutmeg and salt. Set it aside.
3. To the steel bowl of your stand mixer (or to a regular bowl if using hand mixer) add oil, brown sugar, vanilla extract, egg and applesauce. Mix at medium speed for 2 minutes until it's all well combined.
4. Add the dry ingredients into the wet and mix to combine. Mix only until the flour is just combined, do not over-mix. Fold in the shredded carrots and chopped pecans.
5. Transfer batter equally among the prepared muffin liners. I got 11 muffins out of this batter.
6. Sprinkle turbinado sugar on top of each muffin (optional).
7. Bake in a pre-heated oven at 375 F degrees for 16-18 minutes on until a toothpick inserted in the center comes out clean.
8. Transfer the carrot muffins on to a wire rack to cool completely.