These easy Carrot Muffins turn the flavors of carrot cake into a tasty, lightly sweet, grab-and-go breakfast!
- 1 large egg
- 1 cup unsweetened applesauce
- 1/3 cup sugar
- 1 teaspoon vanilla extract
- 4 tablespoons light butter, melted (I use Land O’Lakes light stick butter)
- 1 cup shredded carrots
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
Pre-heat the oven to 375 degrees. Lightly mist a 12 count standard-sized muffin tin with cooking spray and set aside.
In a large mixing bowl, add the egg, applesauce, sugar, and vanilla and stir together until well combined. Add the melted butter and stir until well combined. Add the shredded carrot and stir to combine.
In a separate mixing bowl, add the flour, baking soda, baking powder, cinnamon, salt, nutmeg, and cloves and stir until combined. Add the dry ingredients to the wet ingredients and stir together until combined into a batter.
Spoon the batter evenly amongst the wells in the prepared muffin tin. Bake for 18-20 minutes.
MYWW SMARTPOINTS PER (1 MUFFIN) SERVING: (SP calculated using the recipe builder on weightwatchers.com)
Green: 4 SmartPoints/ Blue: 4 SmartPoints/ Purple: 4 SmartPoints
Weight Watchers Points Plus:
3 per (1 muffin) serving (P+ calculated using the recipe builder on weightwatchers.com)
Nutrition Information per (1 muffin) serving:
112 calories, 20 g carbs, 8 g sugars, 3 g fat, 1 g saturated fat, 2 g protein, 1 g fiber (from myfitnesspal.com)