Spiced Carrot Muffins

It’s been a busy weekend, so I wanted to make something that was quick, easy, and that allowed me to skip a trip to the grocery store. Voila! Muffins.

Spiced Carrot Muffins

Yield: 12 muffins


  • 1 1/2 cups whole grain pastry flour
  • 1 tsp baking soda
  • 2 tsp baking powder
  • 1/2 tsp fine salt
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground cloves
  • 1/4 tsp ground nutmeg
  • 1/2 tsp allspice
  • 1/2 cup raw sugar
  • 1 1/2 cups unsweetened applesauce
  • 1 tsp vanilla extract
  • 1 large carrot, shredded


  1. Preheat oven to 350 degrees. Grease or spray muffin tin or paper liners. I HIGHLY recommend using paper liners, and spraying them with cooking spray, as it makes it SO much easier to peel them off the muffins later.
  2. In a large bowl, whisk together the flour, baking soda, baking powder, salt, and spices.
  3. Add the sugar, applesauce, vanilla, and carrot, stirring until everything is just combined.
  4. Fill each muffin cup about 3/4 full and bake for 18 to 25 minutes, or until a toothpick inserted in the center comes out clean.
  5. Transfer to a wire cooling rack.

Enjoy with a little cinnamon, sugar, and butter or vegan alternative.

Source: Slightly adapted from The Happy Herbivore by Lindsay S. Nixon


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