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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

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