Whole Wheat Carrot Walnut Muffins

I made these beauties last night. They are the perfect "breakfast" when John has to go to work early or when I need a midnight snack. Or more like any time snack. And the best part is that they are made with whole wheat flour & are white sugar free. Oh yeah, & they taste amazing!

Whole Wheat Carrot Walnut Muffins
Ingredients
1 1/2 cups whole wheat flour

1 cup oats

1/4 cup demerara

1 tbsp baking powder

1/2 tsp cinnamon

1/4 tsp salt

1 cup milk

1 egg

1/4 cup honey

1/4 cup  unsweetened applesauce

1 tsp vanilla

1 carrot, grated

1/2 cup chopped walnuts

Directions
Start by preheating your oven to 375 degrees. Using butter grease a muffin tin, or line the tin with paper liners. Next, prepare the carrot by chopping it into 1 – 2 inch pieces & pulsing in the food processor. It’s so much easier than sitting there grating the carrot.

Next, combine dry ingredients in one bowl & the wet ingredients in a separate bowl. Add the wet ingredients to the dry ingredients & lightly mix. Once just combined mix in the carrots & walnuts. (Note: I like to additionally pulse my walnuts in the food processor to make them nice & small.)

Once everything is combined, using a regular sized ice cream scoop, scoop the batter into your buttered muffin tin. Bake in the oven for about 20 minutes, or until when tested with a toothpick the toothpick comes out clean.

Recipe adapted from Living Lou