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When it comes to baking muffins, one of the most crucial steps is proper mixing. Overmixing can lead to dense, tough muffins instead of the light and fluffy texture we all desire. The reason behind this is quite simple: when you mix flour with liquid, you activate gluten, a protein that helps give structure to baked goods. However, too much gluten development can result in a chewy texture rather than a tender one.

Healthy Carrot Cake Muffins

Discover the joy of baking with these wholesome and moist carrot cake muffins that are both nutritious and delicious. Perfect for breakfast, snacks, or dessert, they combine whole wheat flour and natural sweeteners to create a guilt-free treat. Packed with vitamins from fresh carrots and enhanced with optional nuts and dried fruits, these muffins provide a delightful flavor while boosting your health. Follow the step-by-step recipe to create a batch that everyone will love!
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Ingredients
  

1 ½ cups whole wheat flour

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon ground cinnamon

½ teaspoon ground nutmeg

¼ teaspoon salt

½ cup coconut sugar (or brown sugar)

¼ cup honey or maple syrup

2 large eggs

½ cup unsweetened applesauce

1 teaspoon vanilla extract

2 cups grated carrots (about 2-3 medium carrots)

½ cup crushed walnuts or pecans (optional)

½ cup raisins or dried cranberries (optional)

¼ cup shredded unsweetened coconut (optional)

Instructions
 

Preheat the oven: Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or lightly grease with cooking spray.

    Mix dry ingredients: In a large mixing bowl, whisk together the whole wheat flour, baking powder, baking soda, ground cinnamon, ground nutmeg, and salt until well combined.

      Mix wet ingredients: In a medium bowl, whisk together the coconut sugar, honey (or maple syrup), eggs, unsweetened applesauce, and vanilla extract until smooth and creamy.

        Combine mixtures: Pour the wet ingredients into the dry flour mixture and gently fold together with a spatula until just combined. Be careful not to overmix!

          Add carrots and extras: Fold in the grated carrots, and if desired, add the walnuts or pecans, raisins or dried cranberries, and shredded coconut.

            Fill muffin tin: Evenly distribute the batter into the prepared muffin tin, filling each cavity about ¾ full.

              Bake: Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted in the center of a muffin comes out clean.

                Cool: Allow the muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

                  Serve and enjoy: Enjoy these moist, flavorful muffins as a healthy breakfast or snack option!

                    Prep Time, Total Time, Servings: 15 minutes | 30 minutes | 12 muffins