Applesauce Carrot Cake Muffins

One more from Step Up's Goddess Baking Night....

These are great. They don't photograph well, but the volunteers and teens of Step Up do, so I photographed them instead. They're a close runner up to Ellie Krieger's apple muffins that I love. In fact, one disappeared from the fridge and was eaten by my husband- he's not a muffin guy, so it's a testament to their tastiness. This recipe was developed by Marisa Angebranndt, the p(resident) baker of wannahavacookie as a healthier way to make carrot cake.

I enjoyed one for breakfast this am, they're very moist and tasty- didn't keep me full for that long though- need to pair it with a fruit next time.

Applesauce Carrot Cake Muffins

Yields 25-30 muffins, prep time: 30 minutes

4 eggs

2 cups Splenda baking sugar

1 cup natural unsweetened applesauce

1/2 cup veg oil (is it healthier to use canola oil?)

2 tsp vanilla extract

2 cups all purpose baking flour

2 tsp baking soda

1 tsp table salt

2 tsp ground cinnamon

3 cups grated carrots (8 medium carrots)

Preheat oven to 350. Grate carrots. Mix dry ingredients (flour, baking soda, salt and cinnamon) into a bowl, whisk and set aside. Line muffin tins with muffin liners. Mix wet ingredients into a bowl (eggs, Splenda, applesauce, veg oil, vanilla extract) and whisk to ensure there are no lumps.

Mix in dry ingredients and carrots and stir. Scoop mix into muffin pan until they are 2/3 full- don't overfill. Bake for 25 minutes and switch trays half way through to ensure they get evenly baked.