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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
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
 

  1. Preheat oven to 350 degrees F. Prepare muffin tins (24). I use unbleached baking cups (see notes).
  2. In a large bowl, whisk together dry ingredients: flour, cinnamon, baking powder, baking soda and salt.
  3. In a separate bowl, combine liquid ingredients: carrots, apples, pumpkin, maple syrup, milk, butter, eggs, vanilla and molasses, until well combined.
  4. Add liquid to dry ingredients and stir until combined. Fold in the walnuts.
  5. Bake about 20 minutes or until a toothpick comes out clean. Serve warm.

Notes

Unbleached baking cups
Inspired by Whole Foods Carrot Apple Muffins