Whole Wheat Carrot Apple Muffins
Gayle McLeod | August 5, 2015
Healthy, nutritious and delicious! What more could you want in a muffin? Low in refined sugar, yet moist and flavourful, these wholesome muffins are a household favourite. With the help of a food processor to grate the carrots, it's easy to make a large batch and keep some in the freezer for rushed mornings and healthy snacking. Kid-tested and mom-approved!
Makes 12 regular muffins or 24 mini muffins
1 cup whole wheat flour
1 cup all-purpose flour
1/2 cup brown sugar, firmly packed
1/2 cup shredded coconut, unsweetened
2 tsp ground cinnamon
1/2 tsp ground nutmeg
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
2 large carrots, peeled and grated (about 2-1/4 cups)
1 cup unsweetened apple sauce
1/4 cup coconut oil (liquid state but not hot)
1 tsp vanilla extract
Preheat oven to 375ºF. Line a muffin tin with paper cups or grease lightly with oil.
In a large bowl, combine the dry ingredients thoroughly. Set aside.
In a medium bowl, whisk together the eggs, carrots, apple sauce and coconut oil until combined.
Add the wet ingredients to the dry ingredients and gently stir just until moistened. The batter will be very thick, but try not to stir too much or the muffins will be tough.
Spoon the batter evenly into the prepared muffin tin. I use a large ice-cream scoop to make this job lighting fast and tidy. Works like a charm!
Bake for 20-25 minutes (20 or less is making mini muffins). They are ready when the top springs back when pressed lightly.
Cool for 15 minutes then remove muffin from the tin to cool completely on a wire rack. I prefer to freeze any muffins that won't be eaten the day they are made. Leave at room temperature to thaw or if you're always in a hurry like me, pop them in the microwave for a few seconds.