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Loaded with carrots, apples, pecans and raisins these muffins fill the belly and get the day off to a good nutritious start.

They can also convert from breakfast food to a teatime delight with cream cheese icing and coconut sprinkled on top. Simply mix 2–4 tablespoons of cream cheese with half that amount (1–2 tablespoons) of plain Greek yogurt, 1/2 teaspoon of vanilla and just enough sugar to suit your taste.

Carrot Apple Muffins

Print Recipe

18 muffins

• CourseBreakfast

Carrot Apple Muffins Print Recipe 18 muffins CourseBreakfast

Ingredients

• 1 1/2 cups spelt flour
• 1/2 cup whole-wheat flour
• 2 teaspoons baking soda
• 2 teaspoons cardamom
• 1/4 teaspoon salt
• 1/4 pound carrots
• 1/2 cup pecans
• 1/2 cup raisins
• 1/4 cup flaked coconut
• 3 large eggs
• 3/4 cup brown sugar
• 1/2 cup expeller-pressed canola oil
• 1/2 cup applesauce
• 2 teaspoons vanilla
• 1 Granny Smith apple

Adjust servings:

Units:MetricUS Imperial

Instructions

1. Preheat oven to 350°F. Oil eighteen 1/2-cup muffin cups.
2. Into a large bowl sift together flour, baking soda, cardamom, and salt and whisk in sugar.
3. Coarsely shred enough carrots to measure 2 cups and chop pecans. Add shredded carrots and pecans to flour mixture with raisins and coconut and toss well.
4. In a bowl whisk together eggs, brown sugar, oil, applesauce and vanilla. Core apple and coarsely shred. Stir shredded apple into egg mixture. Add to flour mixture, stirring until batter is just combined well.
5. Divide batter among muffin cups, filling them three-fourths full, and bake in middle of oven until puffed and a tester comes out clean, 15 to 20 minutes.

Recipe Notes

Instead of spelt flour, use 1 cup whole-wheat flour and 1 cup white flour.

I like using spelt flour because it is more nutritious than white (wheat) flour, but is also light whereas whole-wheat flour makes the muffins dense.

 

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