Apple Carrot Muffins, Tosca Reno's Eat Clean Cookbook

Wet Ingredients:

1/3 cup plain kefir
1/3 cup water
1 cup cooked sweet carrots, pureed
            - try pumpkin or squash too
1 1/2 cups cooked sweet potatoes, pureed
1 cup unsweetened applesauce
1/4 cup apple butter
1/2 cup olive oil - try avocado oil too
1 tsp vanilla extract
1 Tbsp unsulfured blackstrap molasses


Dry Ingredients:
1/4 cup ground flaxseed
1/4 cup Sucanat
1 Tbsp. Apple Pie Spice
2 1/4 cups Power Flour - try any whole grain, low gluten flour
1 1/2 tsp baking posder
1 1/2 tsp baking soda
1 tsp sea salt
1/4 cup pitted prunes, chopped
1/3 cup walnut pieces




1. Preheat oven to 375 degrees


2. Line muffin tin with paper liners.


3. Combine all wet ingredients in a medium-sized bowl and the dry ingredients in a large bowl.


4. Pour wet ingredients into dry ingredients and mix until just blended.
Do NOT overmix - this makes the muffins go flat and rubbery.


5. Fill muffin tins 3/4 way full. Bake for 25 minutes.

Nutritional Information (per one muffin):
Calories 227
Protein 4g
Carbs 33g
Fiber 4 g
Sugar 14g