Apple Carrot Muffins

1 1/2 cups of all-purpose flour
1 cup sugar
1/2 cup whole wheat flour
2 teaspoons baking soda
2 teaspoons cinnamon
1/2 teaspoon salt
3 large eggs, beaten
1/2 cup unsweetened applesauce
1/3 cup canola oil
2 teaspoons vanilla extract
1 1/2 cups shredded and peeled apples (3 medium Granny Smith green apples)
1 cup shredded carrot (1-2 medium)

Preheat the oven to 350 degrees, Spray 24 muffin cups with nonstick spray or line with paper liners (I prefer the liners)

Whisk together the all-purpose flour, sugar, whole wheat flour, baking soda, cinnamon and salt in a large bowl, set aside.

In another large bowl, whisk together the eggs, applesauce, oil and vanilla.  Stir in the apples and carrot; then stir in the flour mixture just until incorporated.

Spoon the batter into the prepared muffin cups, filling them half full.  (Easy trick- use a small ice cream scoop to place the batter into the muffin cups)

Bake until a toothpick inserted into the center comes out clean (about 20 -25 minutes)  Serve warm.

These muffins freeze really well too!  They remind me a bit of carrot cake!

Serving size: 1 muffin = 2 WW points

Recipe from Weight Watchers Magazine Sept/Oct 2005