Weight Watchers Recipes
Carrot cake muffins

Ingredients:
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 tsp ground cinnamon
- ¼ tsp ground nutmeg (optional)
- 2 large eggs
- ½ cup brown sugar (or coconut sugar)
- ¼ cup granulated sugar
- ⅓ cup vegetable oil (or melted coconut oil)
- ¼ cup unsweetened applesauce (or yogurt)
- 1 tsp vanilla extract
- 1 ½ cups grated carrots
- ½ cup chopped walnuts or pecans (optional)
- ¼ cup raisins (optional)
Instructions:
- Preheat oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a bowl, whisk dry ingredients: flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- In another bowl, beat eggs, sugars, oil, applesauce, and vanilla until well combined.
- Fold in the grated carrots, nuts, and raisins.
- Gradually mix the dry ingredients into the wet ingredients until just combined.
- Spoon batter into muffin cups (about ¾ full).
- Bake for 18–22 minutes, or until a toothpick inserted comes out clean.
- Let cool for 5 minutes, then transfer to a wire rack.