Carrot-Apple Muffins

Carrot-Apple Muffins

Makes 8 to 12 muffins
Eat these wholesome autumn muffins for breakfast or top them with cream cheese or vanilla frosting for a dessert treat.
Ingredients: 
  • 1 1/4 cup whole wheat flour
  • 1/4 cup sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon fine sea salt
  • 1 cup grated carrots
  • 1/2 cup unsweetened applesauce
  • 2 large eggs, lightly beaten
  • 1/4 cup milk
  • 1/4 cup canola oil
  • 1 teaspoon pure vanilla extract
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Method: 
Preheat the oven to 350°F. Butter and flour a 12-cup standard muffin tin or use muffin papers. Set aside. In a large bowl, whisk together flour, sugar, cinnamon, baking powder, baking soda and salt. In a separate bowl, combine carrots, applesauce, eggs, milk, oil and vanilla. Add half the carrot mixture to the flour mixture, stir until blended then add the rest pf the carrot mixture. Spoon batter into muffin cups and bake about 20 minutes or until a toothpick in the center of a muffin comes out clean. Serve warm.
Nutritional Info: 
Per Serving: Serving size: 1 muffin, 150 calories (60 from fat), 7g total fat, 1g saturated fat, 45mg cholesterol, 170mg sodium, 19g carbohydrates, (2 g dietary fiber, 7g sugar), 4g protein.
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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