Molasses Carrot Muffins

I came up with this recipe trying to increase the iron and fiber in my diet. You can substitute just about any veggie or fruit for the carrots. These muffins freeze well.

• Preparation Time: 15 mins
• Cooking Time: 18 mins
• Total Time: 33 mins
• Calories: 134 Calories

Ingredients

• 1 teaspoon baking soda
• 1 teaspoon vanilla extract
• ½ teaspoon salt
• ¼ teaspoon ground nutmeg
• 1 cup unsweetened applesauce
• 1 teaspoon ground cinnamon
• ¼ teaspoon ground ginger
• 2 tablespoons butter, melted
• 1 egg, lightly beaten
• ½ cup blackstrap molasses
• ¾ cup finely chopped carrots
• 1 ½ cups chickpea flour

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C). Grease 1 muffin tin.

Step 2

Whisk chickpea flour, baking soda, cinnamon, salt, nutmeg, and ginger together in a bowl. Make a well in the center; add applesauce, molasses, egg, butter, and vanilla extract. Stir until just combined. Fold carrots into the batter.

Step 3

Spoon batter into the muffin tin.

Step 4

Bake in the preheated oven until a toothpick inserted in the center comes out slightly wet, 18 to 20 minutes. Transfer to a wire rack to cool.