Thanks to contributing editor Lauren White for sharing this recipe!
1 3/4 cup whole wheat flour
3/4 cup sugar
2 teaspoons baking soda
2 teaspoons cinnamon
1/4 teaspoon salt
4 eggs, or cholesterol-free egg substitute equivalent
1/2 cup canola oil
1/2 cup unsweetened applesauce (I like peach flavored in this recipe)
2 teaspoons vanilla
1/2 cup raisins
2 cups chopped apples, unpeeled
3/4 cup grated carrot
2 tablespoons chopped pecans
Preheat oven to 350 degrees F. Line muffin tin with paper liners. In large bowl, mix all dry ingredients except pecans. In another bowl, combine wet ingredients plus carrots, raisins and apples. Add to flour mixture and stir until just combined. Spoon batter into muffin tin, filling 2/3 full. Sprinkle with pecans and bake 35 minutes, or until springy to touch. Let cool 5 minutes, remove from pan to a cooling rack.
Makes 18 small muffins.
From “Encyclopedia of Foods: A Guide to Healthy Nutrition,” Dole Food Company, Academic Press, San Diego, CA, 2002