Healthy Carrot Muffins

Last week I harvested half of the "sweet treat" carrots.  Since the biggest carrot fan in the house is our gerbil, I grow them for fun and baking.  So when I wanted to bake something other than carrot cake, muffins were the next best thing.  I found the perfect recipe online and fully intended to post the recipe with giving credit to the original recipe owner.  However, when I discovered that many of my ingredients were missing from my pantry and fridge, I had to improvise.  Understand that improvising in cooking is not uncommon for me, but improvising in baking goes against my middle school teaching.  I still remember in "Home Ec" the teacher saying to NEVER improvise in baking.  Stick to the recipe.  So finally, at age 43, I broke free from that rigidness out of necessity.  And the final muffin that emerged was gobbled up.  Of course, a little cream cheese frosting on top for the kids made it more irresistable.

So what happened?  Where I lacked 1 1/3 cups of dark brown sugar, I used the 1/2 cup of brown sugar I had left, plus 1/2 cup and 1/3 cup of light brown sugar.  When I realized there were only 2 eggs left in the carton and I needed four, I used the 2 eggs plus 1/2 cup applesauce (making it healthier).  When I wanted to make it even more healthy, I added flaxseed and some water.  I was suprised it turned out!  So here's the final recipe.  You can use all dark brown sugar if you want or follow the version I did below.

Healthier Carrot Muffins (makes 2 dozen)
1 1/2 cups whole wheat flour
1 cup white flour
1/2 cup dark brown sugar
1/2 cup light brown sugar
1/3 cup light brown sugar
4 tsp ground cinnamon
2 tsp baking powder
1 tsp baking soda
dash of salt
1/4 cup ground flaxseed
2 eggs
1/2 cup applesauce
4 TBSP water
2/3 cup vegetable oil
2 tsp vanilla extract
4 cups grated carrots (about 8 carrots)

Preheat oven to 350
Combine dry ingredients in a large bowl.  Whisk oil, eggs, applesauce, water, and vanilla together in a medium bowl, then add to dry mixture.  Stir until just combined, then add carrots and stir until mixed.  Divide batter evenly into 24 muffin cups and bake at 350 for 28-30 minutes.
[Optional:  Top with cream cheese frosting]