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Ingredients33 m servings 134 cals
Original recipe yields 10 servings (10 muffins)
- Preheat oven to 350 degrees F (175 degrees C). Grease 1 muffin tin.
- Whisk chickpea flour, baking soda, cinnamon, salt, nutmeg, and ginger together in a bowl. Make a well in the center; add applesauce, molasses, egg, butter, and vanilla extract. Stir until just combined. Fold carrots into the batter.
- Spoon batter into the muffin tin.
- Bake in the preheated oven until a toothpick inserted in the center comes out slightly wet, 18 to 20 minutes. Transfer to a wire rack to cool.
Per Serving: 134 calories; 3.8 g fat; 22.2 g carbohydrates; 3.6 g protein; 25 mg cholesterol; 282 mg sodium. Full nutrition