For more tasty bakes, see my collection of family specialties:

You Can’t Have Dry Coffee: Papa’s Excuse to Have a Nosh And Nana’s Perfect Pastries

https://www.amazon.com/gp/product/B084WLZ1R7/ref=dbs_a_def_rwt_bibl_vppi_i0

Grab one of these on your way out the door!

When enjoying a breakfast muffin, our family likes to feel like we are eating more than white fluff with a streusel topping. These muffins have carrots, apples, nuts and raisins. Made with whole wheat pastry flour, they are still light, but with a complex flavor. Pair one of these beauties with a glass of milk or a piece of cheese and you’ve got a neat little breakfast for your sprint out the door.

Whole Wheat Carrot-Apple Muffins (makes 16)

In a large bowl, mix together:

• 2 c. whole wheat pastry flour (or 1 c. white; 1 c. whole wheat)
• 3/4 c. sugar
• 2 tsp. cinnamon
• 2 tsp. baking soda

Fold in:

• 3 large carrots (grated) — about 1-1/2 c.
• 2 large apples (peeled and grated ) — about 1-1/2 c.
• 1/2 c. unsweetened coconut
• 1/2 c. raisins, dates or a mixture
• 1/2 c. chopped pecans, walnuts or almonds

Stir in:

• 3 eggs, beaten
• 1/2 c. canola oil
• 1/2 tsp. vanilla
• 1/4 tsp. salt

Spoon into greased or papered muffin tins. Bake at 375 degrees for 25-30 minutes