Carrot Cake Muffins

Last night we went to a bbq and I knew it would be a land mine of sweet temptations. So I armed us with  our own treat made with carrots, honey, applesauce, and whole wheat. It definitely helped... we didn't feel too deprived and we were all strong (it might have been the first time I ever turned down a homemade cookies)! Outta sight, outta mind is definitely the best way to resist sugar, but it is possible to say no!

Carrot Cake Muffins (adapted from melskitchencafe.com)

1 1/2 cups whole wheat flour
1 tsp baking soda
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp salt
1/2 cup honey
1 egg, beaten
1/2 cup unsweetened applesauce
1/2 cup coconut oil, melted
3/4 cup shredded carrots

Preheat oven to 350. Mix all dry ingredients in a large bowl. Mix wet ingredients in a separate bowl, and then combine, mixing only until combined.

Oil muffin tin with coconut oil or use muffin liners. Distribute batter evenly. Sprinkle more cinnamon on top to look pretty. Bake for 18 minutes.

(Makes 12 muffins)

If you like cream cheese frosting with carrot cake (our favorite!), try this healthified version I got from my sister-in-law!

8 oz softened cream cheese
1/4 cup softened butter

Cream together really well and add a teaspoon of vanilla.
Then add sweetener to taste. (I used about 1/4 cup of honey, she used eritherol.)

Add a little milk until the right consistency.  I put it in a frosting bag and piped it onto our muffins.