Apple Carrot Muffins
Ingredients
The muffins
-
½
cup
golden raisins, walnuts, pecans, dried cranberries, or mix-ins of choice
-
¼
cup
coconut oil
-
1 ¼
cups
white whole wheat flour
-
1
cup
old fashioned rolled oats
-
1 ½
teaspoons
baking powder
-
½
teaspoon
baking soda
-
1
teaspoon
ground cinnamon
-
¼
teaspoon
ground ginger
-
¼
teaspoon
kosher salt
-
¾
cup
grated carrot
-
¾
cup
grated apple
-
2
large
eggs
-
½
cup
plain nonfat Greek yogurt
-
⅓
cup
honey or maple syrup
-
2
teaspoons
pure vanilla extract
The glaze (optional)
-
¾
cup
powdered sugar
-
1
tablespoon
honey or maple syrup
-
½
tablespoon
unsweetened almond milk or milk of choice
Instructions
- Preheat the oven to 350°F and prepare a muffin pan with liners or nonstick spray.
- If using nuts, toast them in the oven until browned and fragrant.
- Melt the coconut oil and let it cool to room temperature.
- In a large bowl, mix the flour, oats, baking powder, baking soda, cinnamon, ginger, and salt.
- Fold in the grated carrot and apple.
- In another bowl, combine the melted coconut oil with eggs, Greek yogurt, honey, and vanilla until smooth.
- Combine the wet and dry ingredients without overmixing, then fold in the nuts or mix-ins.
- Divide the batter among the muffin cups and bake for 18 to 22 minutes until a toothpick comes out clean.
- Let the muffins cool in the pan for a few minutes before transferring to a wire rack.
- For the glaze, whisk together powdered sugar, honey, and milk until desired consistency and drizzle over cooled muffins.
Nutrition Facts (estimated)
Servings
12 muffins
Calories
226
Total fat
8g
Total carbohydrates
34g
Total protein
5g
Sodium
20mg
Cholesterol
32mg
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