Carrot Apple Muffins
A delicious combination of apples and carrots for a flavorful treat any time of day. This is a large batch, so freeze half.
Equipment
- muffin tin
Ingredients
Liquid
- 1 cup carrots, grated about 2 carrots
- 1 cup apple, shredded (skin on) about 1 apple
- 1/2 cup pumpkin
- 1/2 cup maple syrup
- 1/2 cup milk
- 4 tbsp butter, melted
- 4 eggs
- 1 tbsp vanilla
- 1 tbsp molasses
Dry
- 2.5 cups flour white wheat
- 2 tsp cinnamon
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
Add in's
- 1/2 cup walnuts finely chopped (in blender)
Instructions
- Preheat oven to 350 degrees F. Prepare muffin tins (24). I use unbleached baking cups (see notes).
- In a large bowl, whisk together dry ingredients: flour, cinnamon, baking powder, baking soda and salt.
- In a separate bowl, combine liquid ingredients: carrots, apples, pumpkin, maple syrup, milk, butter, eggs, vanilla and molasses, until well combined.
- Add liquid to dry ingredients and stir until combined. Fold in the walnuts.
- Bake about 20 minutes or until a toothpick comes out clean. Serve warm.
Notes
Unbleached baking cups
Inspired by Whole Foods Carrot Apple Muffins