Description
Delicious and nutritious muffins made with whole wheat flour and packed with carrots and apples.
Ingredients
Scale
- 1½ cups whole wheat flour (or all-purpose flour)
- 1 cup rolled oats
- 2½ teaspoons cinnamon
- ½ teaspoon ground ginger
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 1 large egg
- ½ cup orange juice (sub pineapple juice or milk)
- ¼ cup olive oil (or neutral vegetable oil)
- ⅓ cup honey (for sweeter muffins, add ½ cup 100 g brown sugar)
- 2 teaspoons vanilla extract (+ 1 pinch of salt, optional)
- 2 cups carrots (finely grated – about 7 oz)
- 1 medium apple (finely grated – about 7 oz)
- ½ cup raisins
- ½ cup chopped pecans
Instructions
- Heat oven to 350°F (180°C). Spray a 12 cup muffin pan with oil or line it with paper liners. Lightly spray the liners with oil so the muffins do not stick.
- Grate the carrots and apple using the small holes of a box grater.
- In a large bowl, add the egg, olive oil, honey, orange juice, and vanilla extract. Whisk until smooth.
- Add the flour, oats, cinnamon, ground ginger, baking powder, baking soda, and a pinch of salt. Stir gently with a spoon until just combined.
- Add the grated carrots, grated apple, raisins, and chopped pecans gently until combined. Do not overmix.
- Scoop the batter evenly into the muffin cups, filling almost to the top. Bake at 350°F (180°C) for 22 to 25 minutes, or until a toothpick inserted in the center comes out clean.
- Let the muffins cool in the pan for 5 minutes, then move to a wire rack and let cool completely.
Notes
- These muffins can be stored in an airtight container for up to 5 days.
- Feel free to substitute the orange juice with pineapple juice or milk.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 160
- Sugar: 10g
- Sodium: 150mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 30mg