One of my favorite cakes is carrot cake, especially if the cake is moist. So why not have cake for breakfast? In the form of muffins, of course!
These muffins are super moist and delicious. Since my son is allergic to eggs, these egg free muffins are perfect for him to eat too.
If you like carrot cake as much as I do, give these a try!
2 cups all-purpose flour
2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1 tsp. ground cinnamon
2/3 cup applesauce
2/3 cup firmly packed light brown sugar
1 cup buttermilk
6 Tbs. butter, melted
2 large carrots, peeled and finely shredded (about 1 1/2 cups)
Preheat an oven to 425°F. Line muffin pan with paper liners or spray muffin cups with nonstick spray. (I also like to spray the paper liners.)In a large bowl, stir together the flour, baking powder, baking soda, salt and cinnamon.
In another bowl, whisk together the applesauce and brown sugar. Stir in the buttermilk and melted butter. Add the wet mixture to the flour mixture and stir just until evenly moistened. Fold in the carrots until evenly distributed.
Spoon the batter into the prepared muffin cups, filling them three-fourths full. Bake for 15-18 minutes and a toothpick inserted into the center of a muffin comes out clean. Transfer the pan to a wire rack and let cool for 2 minutes, then turn the muffins out onto the rack. Makes 12-16 muffins.