Healthy Ginger Carrot Muffins

• 1 1/2 cups whole wheat flour
• 2 teaspoons baking soda
• 2 teaspoons cinnamon
• 1 teaspoon ginger
• 1 teaspoon clove
• 1 teaspoon nutmeg
• 2 tablespoons ground flax seeds
• 2 large egg whites
• 1 cup sugar substitute (I use Splenda)
• 1/4 cup molasses
• 1/4 cup unsweetened applesauce
• 1/3 cup soymilk (I use Silk)
• 1 cups shredded carrots, packed or (16 ounce) bag baby carrots, finely chopped in food processor
• 1 1/4 cups old fashioned oats

1. Preheat oven to 350u0b0F.
2. Sift together flour, baking soda, cinnamon, ginger, cloves, nutmeg. Add ground flaxseed. Set aside.
3. In large mixing bowl, beat egg whites until foamy. Add Splenda, molasses, soymik, and applesauce until smooth.
4. Stir in carrots.
5. Gradually add flour mixture to carrot mixture.
6. Stir in oats.
7. Fill muffin cups 2/3 full.
8. Bake for 15-20 minutes.
9. Enjoy!

whole wheat flour, baking soda, cinnamon, ginger, clove, nutmeg, ground flax seeds, egg whites, sugar substitute, molasses, unsweetened applesauce, soymilk, carrots, oats

Taken from www.food.com/recipe/healthy-ginger-carrot-muffins-268837 (may not work)