Name: Carrot Apple Muffins
Ingredients: 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; 2.5 cups flour (white wheat); 2 tsp cinnamon; 1 tsp baking powder; 1 tsp baking soda; 1/2 tsp salt; 1/2 cup walnuts (finely chopped (in blender))

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.

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Course: Breakfast

Ingredients Equipment Method Notes

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)

Equipment

muffin tin

Method

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

Homespun Sugar

Carrot Apple Muffins