Carrot Apple Nut Muffins

2  cups		Flour, Whole Wheat
1/2  cup		Sucanat
1  teaspoon		Baking Soda
1  serving		½ teaspoons Baking Powder
1  teaspoon		Salt
1  teaspoon		Cinnamon
1  teaspoon		Nutmeg
1  cup		chop Pecans
3		individual Eggs
1  cup		Applesauce
1  teaspoon		peel and mince Ginger, Fresh
1  teaspoon		Vanilla Extract
2  cups		grate Carrot
1  cup		peel and grate Apple

Tip: For nutritional information on all the ingredients in Carrot Apple Nut Muffins just click on each ingredient name. Then adjust the serving size for any Carrot Apple Nut Muffins ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.

2 cups Flour, Whole Wheat
½ cups Sucanat or brown sugar
¾ teaspoons Baking Soda
1 ½ teaspoons Baking Powder
½ teaspoons Salt
½ teaspoons Cinnamon
½ teaspoons Nutmeg
½ cups chop Pecans
3 individual Egg
½ cups Applesauce
½ teaspoons peel and mince Ginger, Fresh
1 teaspoon Vanilla Extract
2 cups grate Carrot
1 cup peel and grate Apple

Directions
In a mixing bowl whisk together flour, sucanat, baking soda, baking powder, salt, cinnamon, nutmeg, and nuts. In another bowl, whisk together eggs, applesauce, ginger, and vanilla. Gently mix together wet and dry ingredients until just combined. Gently fold in grated carrots and apples. Spoon into greased muffin tins, filling about 2/3 full. Bake at 350 degrees for 20 minutes.

In a mixing bowl whisk together flour, sucanat, baking soda, baking powder, salt, cinnamon, nutmeg, and nuts. In another bowl, whisk together eggs, applesauce, ginger, and vanilla. Gently mix together wet and dry ingredients until just combined. Gently fold in grated carrots and apples. Spoon into greased muffin tins, filling about 2/3 full. Bake at 350 degrees for 20 minutes. Cool muffins completely. Divide among indicated number of freezer bags, label & seal.

Serving Day Directions
Reheat in microwave for 1-2 minutes, or until heated through.