RECIPE: Carrot Applesauce Muffins

The inspiration for this recipe comes from:  www.wholefoodsmarket.com/recipes/1476.  I've changed a few things to make it as nutritionally dense as possible.  My two kids INHALE these muffins, and it also makes great bread loaves as well.

1 1/4 C whole wheat flour
2 Tbs organic cane sugar
2 Tbs molasses
1 tsp cinnamon
1/2 tsp Rumford baking powder
1/2 tsp baking soda
1/4 tsp sea salt

1 C grated organic carrots
1/2 C organic, unsweetened applesauce
2 large eggs, lightly beaten
1/4 C whole buttermilk
1/4 C coconut oil, melted
1 1/2 tsp real vanilla extract

Preheat oven to 350.  Butter and flour a 12-cup standard muffin tin or 6-cup large muffin tin.  In a large bowl, whisk together dry ingredients.  In a separate bowl, combine the wet ingredients.  Add half of the carrot mixture to the flour, stir until blended, then add the rest.  Spoon mixture into muffin pan.  Bake 12-cup for about 20 minutes, and 6-cup for about 30 minutes, or until muffins become fragrant and "spring back" when mashed.  Serve with real butter.

NOTE:  To get the most out of this recipe, I recommend combining the buttermilk and whole wheat flour and letting it soak overnight, covered with a towel, on the counter.  This pre-digests the flour and reduces phytic acid.