Carrot Raisin Muffins – with vegan version

Who doesn’t love a freshly baked muffin?  I think they’re even better when made with great ingredients and deliver some health benefits along with their sweetness. Because my son has egg & nut allergies, I omitted the walnuts and substituted 3 tablespoons of apple sauce and 1 teaspoon of baking powder for each egg, making these vegan.

What you’ll need:

whole wheat pastry flour, 1 1/3 cups

natural brown sugar, 3/4 cup

baking soda, 1 1/2 teaspoons

ground cinnamon, 1 teaspoon

salt, 1/4 teaspoon

2 eggs (or 6 tablespoons apple sauce mixed with 2 teaspoons baking powder)

canola oil, 2/3 cup

real vanilla extract, 1 teaspoon

Fuji apple, 1, cored, peeled and diced (omit if using applesauce)

seedless raisins, 1/2 cup

grated carrots, 1/2 cup

walnuts, finely chopped, 1/2 cup (I omitted because of my son’s nut allergy)

To prepare

Preheat oven to 350°F. In a large bowl, mix together flour, brown sugar, baking soda, cinnamon and salt; break up any brown sugar lumps with your fingers or a wooden spoon.

In a separate bowl, whisk together eggs (or egg substitute), oil and vanilla, then add to flour mixture and stir just until combined. Add apples, raisins, carrots, walnuts and stir gently until well combined.

Spoon batter into 16 paper-lined muffin tins, filling each about 2/3 full.  Bake for 25 to 30 minutes, or until cooked through. Bon Appetit!