Growing up, my Mom used to make the yummiest carrot muffins. I was in the mood to bake this week and was feeling a little nostalgic about those childhood muffins. I thought I would try and create one that was egg-free, dairy-free, oil-free and “sugar-free” (which for me is means finding a healthier alternative to that crack cocaine ;). I loved what I came up with, but to be honest, my kids thought they needed to be a little sweeter. They would have preferred that I replaced the raisins with chocolate chips…hmmm…maybe next time!
2 cups Whole Wheat Pastry flour
1/2 tsp baking soda
1/2 tsp baking powder
2 tsp cinnamon
1/4 cup palm sugar*
1/2 cup ground flaxseed (to replace the eggs)
1/2 tsp salt
1 1/2 cup crushed pineapple (with the liquid)
1 cup applesauce (to replace the oil)
2 cups shredded carrots
1/4 cup shredded coconut (sweetened or unsweetened….you choose 😉
1/4 cup honey
1/2 cup raisins
Preheat the oven to 350 degrees.
In a large bowl combine the dry ingredients. In a separate bowl combine the wet ingredients and them pour them into the dry ingredients. Mix until the dry and the wet are well incorporated.
Spoon the batter into a greased muffin pan and bake for 18 minutes or until golden brown
*The palm sugar that I used comes in a solid “puck” shape that you can read more about here. I simply ground it into a powder in my Vitamix and it worked great!
Source: WFM 1-10