I love muffins. I have yet to meet a muffin I didn’t like.
I love being able to incorporate healthy ingredients into my muffins and feeling guilt-free when my family eats them. So often store/cafe/commercial muffins are full of junk and loaded with sugar. These muffins are full of carrots, apple, whole wheat flour, and are delicious! I’ve made them three times in the last two weeks and they have been gobbled up every time.
Carrot Muffins Recipe (makes 12 standard-sized muffins):
3-4 medium carrots peeled & grated raw (about 1 1/2 cups packed)
1 small apple, peeled and grated
1 cups whole wheat flour
1/3 cup all purpose flour (you can make them 100% whole wheat but they may be a little drier)
2/3 cup brown sugar (use white if you don’t have brown on hand)
1/2 teaspoon baking soda
1 1/2 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon ground cinnamon
2 large eggs
1/2 cup oil (your choice, I’ve used coconut and grapeseed oil with great results)
1/2 teaspoon pure vanilla extract
Splash of milk (or water, or milk alternative)
Preheat oven to 350 degrees F (180 degrees C) and place rack in center of oven. Place paper liners in 12 muffin cups.
Peel and finely grate the carrots and apple. Mix in the eggs, oil, and vanilla extract until well combined. Set aside.
In a large bowl whisk together the flour, sugar, baking soda, baking powder, salt, and ground cinnamon.
Fold the dry ingredients into the wet mixture, stirring just until moistened. You may need to add a splash of milk at this point just to help moisten everything. You want the mixture moist and thick. Evenly divide the batter between the prepared muffin cups and bake for 18 – 20 minutes or until a toothpick inserted in the center comes out clean.
Remove from oven and let cool. After about 10 minutes remove the muffins from the pans and cool on a wire rack.
Serve as is, or warm with some butter on them (my husband’s favourite way).