I’ve made 24 of these in the past 6 days and eaten 13 of them. No, seriously! Yesterday, I ate three. They just make really good on-the-go snacks. I had one for breakfast at 7am, then another for a snack at work at 1pm and then the third at 6pm on my way from work to physiotherapy. They’re filling but not heavy so they don’t make you feel like you’ve just eaten the world’s fill of muffins, like some muffins I’ve tried. You know that argh-I-shouldn’t-have-eaten-that feeling, the oh so familiar perhaps-I-should-take-up-exercise muffin-feeling. These don’t do that.
I happened upon this recipe when searching for a healthy, low-carb carrot cake recipe and quickly became addicted to all the other recipes Lisa has posted on the site. Going back to May 2010, Lisa and her family took a 100-day without processed food pledge and she’s written some wonderful posts on it. Personally, I love the idea of less processed foods in our diet and, whenever possible, I try to avoid it. Lisa’s site is full of brilliant tips and tricks (and budgeting advice) on how to live life with less processed foods. These muffins are super easy to pull together, take less than 30 minutes to bake (from flour to mouth) and have turned out moist and delicious from the very first time I made them. Case in point, remember I ate 13 of them in 6 days…which is way too many, don’t do that.
Whole-Wheat Lactose-Free Carrot and Applesauce Muffins
1 1/2 cups whole-wheat flour
1 tsp baking soda
1 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp salt
1/2 cup minus 2tbs of lactose-free margarine (I use Fleichman’s Lactose-Free margarine)
2 tbs vegetable oil
1/2 cup honey (I use slightly less than 1/2 cup. I use maybe 3/4 of 1/2 cup. Don’t overthink the math, basically, I just fill a 1/2 cup measure 3/4 full!)
1 tsp pure vanilla extract (I use The Silk Road Spice Merchant’s Madagascar Bourbon Vanilla Extract…and I use the full 1tsp)
1 cup unsweetened applesauce
1 cup grated carrot
1. First, you’re going to need to pre-heat your oven to 350F (180C) and line your muffin tin with muffin cups. I always use Paper Chef’s Culinary Parchment Large Baking Cups because they don’t stick to the muffin like some paper cups and they don’t leak batter…like some paper cups…you know who you are)
2. Whisk the flour, baking soda, cinnamon, ginger and salt together in a bowl until well combined.
3. Now, here’s the bit I like because I get to bust out my KitchenAid Stand Mixer The Canadian One got me for Christmas (of course, if you don’t have a KitchenAid Mixer, you can use a whisk and some elbow grease). Mix together the margarine, oil, egg, honey, vanilla on medium speed (speed 2 then 4 then back to 2). Then slowly add the flour mixture. SLOWLY add the flour mixture. I say it twice because you would think it would be obvious however I ended up in a cloud of flour the first time I did this so I would like to help other idiots out there avoid the same fate for their counter tops…clothes…floor…curtains…cat…he was fine. Confused. But fine. The batter is going to be quite thick at this point and you will find yourself wondering if your muffins are going to be too dried out. They are not. Move on to step 4.
4. Remove bowl from mixer and fold in applesauce and carrots until they are combined but try not to mix it about too much. Mix it until combined and move on. Divide the batter among your muffin cups and bake for 22 minutes and then check on them. Jab one with a toothpick in the middle and if it comes out clean, they’re all done. If not, allow to bake for another 2-3 minutes and test again.
Resist all urge to eat them while they are still hot. Or don’t and eat them. Really, I’m not one to tell you want to do. Enjoy.
Don’t like carrot? No problem. Just substitute the 1 cup of carrots for 1 cup of raspberries or blueberries for fruity explosion!