Whole Wheat Carrot-Apple Muffins

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

Carrot Apple muffins

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

8 thoughts on “Whole Wheat Carrot-Apple Muffins

  1. Hi Dori, I was thinking about you and missing you, and the next day I got your recipe, afater not hearing from hou for a long time. (I must have been dropped from your blog list, but I signed up again.)
    best to all of you. Love, Bernice

  2. I made this with gluten free flour (Bob’s Red Mill all purpose), cut the sugar to 1/2 cup as I used sweetened coconut and added 1/4 cup of milled flaxseed for extra nutritious goodness. It also made over 20 in paper muffin cups. So yummy! Thanks Dori. I posted this recipe on my Facebook page and know my friends made it happily, too.

  3. I made these wonderful muffins but substituted 1/2 c bran for 1/2 c flour and added cranberries with a few chocolate chips. These were beautiful seasonal muffins of rich orange collar coupled with red cranberries. Taste was addicting! Thanks Dori!

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