Description
Delicious muffins filled with sweet carrot, apple, and warm spices, perfect for breakfast or a snack.
Ingredients
Scale
- 1 cup carrots, grated
- 1/2 cup apple, grated
- 1/2 cup raisins
- 1 1/2 cups all-purpose flour
- 1 cup light brown sugar, packed
- 1/2 cup vegetable oil
- 2 large eggs
- 1/2 cup walnuts or pecans, chopped
- 1/4 cup unsweetened coconut
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp vanilla extract
- 1/2 tsp salt
Instructions
- Preheat the oven and prepare the muffin pan, Preheat your oven to 350°F (175°C) and line a 12-cup muffin pan with paper liners.
- Combine dry ingredients, In a mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, cinnamon, and nutmeg until evenly blended.
- Mix wet ingredients, In another bowl, beat the eggs together with the light brown sugar, vegetable oil, and vanilla extract until the mixture is glossy and smooth.
- Incorporate the fruits and nuts, Gently fold in the grated carrots, grated apple, raisins, chopped walnuts or pecans, and coconut into the wet mixture.
- Combine wet and dry mixtures, Add the dry ingredients to the wet mixture and gently combine until just mixed.
- Fill muffin cups, Divide the batter evenly among the muffin cups, filling each about three-quarters full.
- Bake the muffins, Place the muffin pan in the preheated oven and bake for about 22 minutes.
- Cool and transfer, Allow the muffins to cool in the pan for five minutes before transferring them to a wire rack.
Notes
For best texture, grate carrots and apples by hand and avoid overmixing the batter.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 250
- Sugar: 8g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 30mg