Apple Carrot Muffins

3/4 c. white flour
1 c. whole wheat flour
1/2 c. turbinado or "raw" sugar
1 TBSP baking powder
1 TBSP flax seed
2 egg whites
3/4 c. buttermilk

1 tsp vanilla

1 c. shredded carrots
1/2 c. cinnamon applesauce
1/2 c. raisins

Heat oven to 400 degrees. Spray 6- 3" muffin cups with cooking spray for large muffins, or 12- 2 1/2" cups for small.

In large bowl mix flours, sugar, baking powder and carrots, tossing to make sure they are all covered in flour to reduce sinking. Make a hole in the center of the dry mix. In a small bowl, whip whites until foamy, then add in buttermilk, applesauce, and vanilla and mix until blended.

Add wet mix and raisins into the well in the middle of the dry mix and gently stir until just moistened.
Spoon the batter into cups and bake 22-25 minutes for large, 18-20 minutes for small. Use a toothpick in the center of the muffin to make sure they are done and cool 5 minutes on a wire rack before eating.

This is a kickspin on my Sunny Morning Blueberry muffins.
Super Stats:
130 calories
28 carbs
1g fat
4g protein
2g fiber
154 mg sodium

This recipe is in the Myfitnesspal database under: Momvsfood website-- :)