These moist and delicious carrot cake muffins are sweetened with coconut sugar and get their nutty flavor from heart healthy California walnuts.
2 cups grated carrots, about 4-5 carrots
3/4 cups coconut sugar
1/2 cup olive oil
1/2 cup applesauce
2 eggs
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon cinnamon
1 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup California walnuts, finely chopped, divided
Preheat the oven to 350°F and line 12 muffin cups with paper liners or lightly greased.
In a large bowl, stir together carrots, sugar, oil, applesauce, eggs and vanilla extract. Whisk together until smooth.
Add flour, cinnamon, baking soda, baking powder and salt and stir together until fully incorporated. Fold in the most of the walnuts, reserving some to top the
muffins with.
Spoon equal amounts of batter into each cup and sprinkle with remaining walnuts.
Bake for 25 minutes or until the tops are firm to touch or a toothpick comes out clean.
Let cool completely, then store in an airtight container for up to 3 days, or refrigerate for up to 1 week.
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