Carrot Cake Muffin Cookies
📝 Ingredients
- 1/2 cup butter, soften (I used brumble & brown)
- 1/2 cup brown sugar (they said 1 cup)
- 1 Tbsp. maple syrup
- 2 tsp. baking soda
- 1 tsp. ground cinnamon
- 1 tsp. ground ginger
- 1/4 tsp. salt
- 1 egg or substitute
- 1/4 cup unsweetened applesauce
- 1 tsp. vanilla extract
- 1 cup whole wheat pastry flour
- 1 cup white whole wheat flour
- 1 cup finely shredded carrots (about 2 medium)
- 3/4 cup raisin
- 1/2 cup chopped walnuts (recipe calls for 3/4 cup, but I only had half, add more)
- 1/2 Tbsp Turbinado Sugar
👨🍳 Instructions
Preheat oven to 350 In a large bowl beat the butter with an electric mixer on medium speed for 30 seconds. Add brown sugar, maple syrup, baking soda, cinnamon, ginger and salt. Beat until combined. Beat in egg, applesauce and vanilla. Beat in as much flour as you can with mixer. Stir in remaining flour, carrots, raisins, walnuts just until combined. Drop by slightly rounded teaspoons 2 apart onto an ungreased cookie sheet. Sprinkle with Turbinado sugar. Bake 8 10 minutes or until edges are firm. Transfer to a wire rack: cool.
📊 Nutrition Facts
- Calories: 46.68 kcal
- Fat: 2.19 g
- Saturated Fat: 1 g
- Carbohydrates: 6.48 g
- Net Carbohydrates: 5.82 g
- Sugar: 2.18 g
- Cholesterol: 6.37 mg
- Sodium: 63.25 mg
- Alcohol: 0.02 g
- Alcohol %: 0.2 %
- Protein: 0.81 g
- Vitamin A: 382.91 IU
- Manganese: 0.14 mg
- Fiber: 0.66 g
- Selenium: 1.49 µg
- Copper: 0.03 mg
- Phosphorus: 13.81 mg
- Magnesium: 5.22 mg
- Iron: 0.22 mg
- Potassium: 39.06 mg
- Vitamin B1: 0.02 mg
- Vitamin B6: 0.02 mg