Well, I had leftover carrots and wanted muffins. I’ve posted the recipe for these more healthy muffins on my old blog so I figured I would repost the recipe here. You can leave out the nuts or coconut, but I think these are great fully loaded.

Apple-Carrot Muffin Recipe

Ingredients

  • Apple-Carrot Muffins
  • 1 cup flour
  • 1 tsp. baking soda
  • 1/4 tsp. salt
  • 1 tsp. ground cinnamon
  • 1/2 cup sugar
  • 1 cups grated carrots
  • 1/2 large tart green apple peeled, cored and grated
  • 1/4 cup sliced almonds
  • 1/4 cup unsweetened coconut
  • 1 egg replacer
  • 1/3 cup vegetable oil
  • 1 tsp. vanilla extract

Instructions

  • Combine first 5 ingredients in a large bowl.
  • Stir in carrot, apple, almonds and coconut.
  • Make a well in center of mixture.
  • Combine egg replacer, oil and vanilla extract.
  • Add to dry ingredients, stirring just until moistened.
  • Spoon into greased muffin pans, filling two-thirds full.
  • Bake at 350 for 20 minutes.
  • Remove muffins from pans.

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