I made this recipe twice this weekend. The first time I simply took out the 3/4 cup brown sugar and added chopped walnuts (because I like nuts in baked goods). I also placed the scoops of batter directly on my silpat on my sheet pan verses using paper cupcake liners. Two reasons for this: (1) out of necessity a while back (I ran out of paper liners) I tried this method and it worked great...the end result is more of a cookie or muffin top shape and (2) any muffin recipe that uses applesauce tends to stick to wrappers.
The second time I made it I increased the amounts of cinnamon, apple juice, applesauce, grated carrots, and raisins. I felt the first batch was okay, but could use more flavor. This batch turned out much better. They are very moist and delicious. The coconut oil helps crisp/brown the bottoms of these and reminded me of how a buttery chocolate chip cookie is crisp on the bottom. However, the next time I make these I think I'll try cutting the coconut oil down to 4 tablespoons. Coconut oil is not supper cheep so anytime I can use less of it I do!
This recipe is definitely a keeper. They also freeze well for a good anytime snack. Just 20 seconds or so in the microwave and they taste like they are just out of the oven! Enjoy!
(Can be made gluten free, dairy free, and nut free)
1 1/2 c. flour (GF blend works)
1 1/2 teaspoons baking powder
1 teaspoon cinnamon (more if you really like cinnamon)
1/2 teaspoon salt
1/2 cup chopped walnuts (optional)
6 tablespoons coconut oil (butter would also work)
1/2 cup fresh unfiltered (unsweetened) apple juice
1/2 cup unsweetened applesauce
1/2 cup grated carrots (use a microplane)
1/2 cup plumped raisins (soak raisins in hot water for 15 minutes, drain before using)
1. Preheat oven to 350ºF. Line baking sheet with silpat or parchment paper.
2. In a medium bowl, mix together dry ingredients with a whisk.
3. In a larger bowl, mix together wet ingredients with a whisk.
3. Add the dry ingredients to the wet. Mixing with a spatula just until ingredients are combined.
4. Drop by spoonfuls (I used a medium, 2 tablespoon, cookie scoop) onto prepared pan.
5. Bake 12 minutes or until edges start to turn light brown and toothpick inserted comes out clean.
6. Remove from pan onto a cooling rack. Store in an airtight container for 2-3 days. Freeze for longer shelf-life.
Yields about 30 (2-inch) muffin tops.