Carrot Muffins

Carrot muffins

• 1 1/2 cups (375 ml) all-purpose flour
• 1/2 cup (125 ml) whole-wheat flour
• 3/4 cup (180 ml) brown sugar
• 2 tsp (10 ml) baking powder
• 1 tsp (5 ml) baking soda
• 2 tsp (10 ml) ground cinnamon
• 1/2 tsp (2.5 ml) ground ginger
• 1/2 tsp (2.5 ml) salt
• 1/2 cup (125 ml) vegetable oil
• 1/2 cup (125 ml) unsweetened applesauce
• 3 eggs
• 1 tsp (5 ml) vanilla extract
• 2 cups (500 ml) finely grated carrots (about 3-4 medium)
• 1/2 cup (125 ml) chopped pecans

• Preheat the oven to 190°C (375°F). Line a muffin tin with paper liners or grease it with cooking spray.
• In a large bowl, mix together the all-purpose flour, whole wheat flour, brown sugar, baking powder, baking soda, cinnamon, ginger, and salt.
• In another bowl, whisk together the oil, applesauce, eggs, and vanilla until smooth.
• Incorporate the wet ingredients into the dry ingredients, mixing just enough until the batter is combined (avoid overmixing).
• Gently fold in the grated carrots and pecans.
• Divide the batter evenly among the muffin cups.
• Bake for 20 to 25 minutes, or until a toothpick inserted in the center comes out clean.
• Let the muffins cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.