Cherry, chocolate chip, carrot muffins

Hey y'all! As promised on Instagram and FaceBook this morning here is this delicious muffin recipe. I told ya you wouldn't believe what was in the muffins and let me tell ya you would never guess that these muffins were made with carrots! Better yet no oil/butter or milk! So lets get right to it shall we!

What you will need:

• 1 and 1/4 Cups White Whole Wheat Flour
• 1/2 tsp. Baking soda
• 1/2 tsp. Cinnamon
• 1/4 Cup Organic sugar
• 1/4 Cup Light brown sugar, packed
• 1/2 Cup + 2 Tbsp. Unsweetened applesauce
• 1 Egg, lightly beaten
• 10 Cherries, roughly chopped 
• 2 Small carrots, finely grated
• 1/3 Cup Chocolate chips

What to do:

1. Preheat oven to 350F degrees. Grease muffin tins with coconut oil or use cupcake liners.
2. In a large bowl, gently toss the flour, baking soda, and cinnamon. Set aside. 
3. In a separate bowl, mix the brown sugar, organic sugar, and applesauce until together until no brown sugar lumps remain - a fork works well to break up the brown sugar here. 
4. Add the beaten egg until fully incorporated. 
5. Add the wet ingredients to the dry until just combined - do not overmix. Fold in the strawberries and chocolate chips.
6. Divide the batter evenly between the muffin tins. Bake for 15-20 minutes
7. Allow muffins to cool and enjoy! 

*Muffins stay fresh in an airtight container at room temperature for 7 days. Muffins can be frozen.

Recipe adapted from sallysbakingaddiction.com