I have made a ton of muffins in my day. This melange of ingredients surprisingly makes the most incredible muffin I’ve ever had. It’s also really healthy! I like to use applesauce to replace oil but in most applications it can produce a quite rubbery or mushy result. These are like carrot cake… But you can eat them for breakfast. Seriously, I had 2. Plus 1. Remove dates and add cream cheese frosting for a much lighter cupcake. Or throw in whatever you have on hand to make it your own!
1 c white flour and 1 c whole wheat flour
3/4 c sugar (I replace half with stevia)
1 ts baking powder
1 ts baking soda
1/2 ts salt
1 ts cinnamon
1 1/4 c grated carrot
3/4 c applesauce
2 tbs oil
1 ts blackstrap molasses (optional)
1 ts vanilla
1/3 c shredded coconut
1/4 c pitted chopped dates (or raisins)
The first thing you need to do is shred your carrots. I just used a long cheese grater and 2 large carrots. Ice Cube would tell you to go ahead and put your back into it.
Mix your first six ingredients in a large bowl. I like to add in a little pumpkin pie spice too. Set aside. Grab another medium bowl and mix eggs, applesauce, oil and molasses, then stir in shredded carrots and vanilla. I just like the molasses because it adds a kinda brown sugar flavor. Blackstrap molasses is full vitriol for you whatnots as well. Add this mixture to large bowl with dry ingredients and mix until just combined. Add in your dates and coconut.
You can either use paper muffin liners or nonstick spray. I did both. I sprinkled a little coconut on some of them and it was delicious.
Cook at 375 degrees for 20-25 minutes. Endure the tummy grumbles from severe anticipation. There’s somethin’ special about baking with cinnamon…
The baking time also gives you an opportunity to play with your fridge magnets.
Beep! They’re all done. Cool on baking racks or do like I did and burn the hell outta our mouth because 20 minutes is long enough.