Carrot Apple Muffins
A twist on a classic carrot muffin: flavourful, moist and filled with healthy fibre-rich foods!
Servings 12
Ingredients
- 1 ⅓ cups carrots peeled and grated
- 1 small apple peeled and grated
- 1 ⅓ cups all purpose flour or 1-to-1 gluten free flour
- ⅔ cup granulated sugar
- 2 eggs
- ½ cup vegetable oil
- 1 tsp vanilla extract
- ½ tsp baking soda
- 1 tsp baking powder
- 1 ½ tsp ground cinnamon
- ¼ tsp salt
- ½ cup walnuts chopped, optional
- ⅓ cup sweetened coconut (optional)
Instructions
- Preheat oven to 350℉ and prepare a muffin tin with paper liners or grease each muffin cup.
- In a large bowl, whisk the eggs, canola oil and vanilla extract until well combined. To this, add the grated carrot and apple.
- In a separate bowl, combine the flour, sugar, baking soda, baking powder, ground cinnamon and salt.
- Gently fold the dry ingredients into the wet ingredients and stir until just combined. Add the walnuts and coconut (if using) and stir.
- Evenly divide the batter among the 12 muffin tins. Bake the muffins for 20-23 minutes, or until an inserted toothpick comes out clean.
- Let the muffins cool for 5-10 minutes before enjoying. The muffins will keep well in the fridge for roughly 5 days and in the freezer for 3 months.
Notes
Dietary considerations
Gluten-free version: use a 1-to-1 gluten-free all purpose baking flour in the same amount that is called for.Substitutions
Sugar- This recipe uses white granulated sugar but brown sugar can also work here if you only have that available.
- I typically use canola or a mild olive oil. You could also use melted coconut oil if you prefer a coconut taste.
- You could also use sliced almonds or crushed pecans instead.