Whole Wheat Carrot Muffins

I’m by no means a picky eater. In fact, there is literally only one food that I won’t eat. And that is warm pineapple. Cold pineapple is great. But heat it up and I will politely decline. My boyfriend thinks this is ridiculous. But I think his refusal to eat seafood, mushrooms, and anything labeled “light” or “reduced fat” is ridiculous, so I guess we’re even. But I am picky about one meal. And that would be anything I eat before my morning run. I typically fly out the door each morning and run on an empty stomach, but whenever I’m aiming for some longer distances or if I’m headed off to a 5 or 10k, I get pretty picky about what I eat. It can’t be too filling, but it has to be something that will keep me going for the miles ahead. Typically I just grab some toast or a spoonful of peanut butter, but this morning I went for one of these Whole Wheat Carrot Muffins and was pleasantly surprised. These muffins are subtly sweet, incredibly moist and serve as great pre-run fuel. The inclusion of applesauce and freshly grated carrots lends wonderful flavor and texture to the muffins, without adding extra fat and calories. And serve them with a touch of cream cheese and you have yourself some healthy morning carrot cake. Enjoy!

Ingredients: Makes 1 dozen

  • 1 cup whole wheat flour
  • 1/4 cup brown sugar
  • 1 teaspoon baking powder
  • 1 1/2 teaspoon cinnamon
  • 1/2 teaspoons nutmeg
  • 1 1/4 cup gated carrots
  • 4 oz apple sauce
  • 1 egg
  • 1 teaspoon vanilla
  • 1/4 cup light unsweetened almond milk
  • 1/2 cup raisins


  1. In a large bowl, combine dry ingredients (flour through nutmeg)
  2. In a medium bowl, combine wet ingredients (carrots through almond milk)
  3. Fold wet ingredients into dry until just combined
  4. Stir in raisins
  5. Divide batter into 12 muffin cups and bake at 350 for 12-15 minutes


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