Description
A wholesome start to your day! These muffins burst with carrot, apple, and warm spice flavors, making them a delicious and nutritious breakfast treat.
Ingredients
Units
Scale
- 1/2 cups (85 g) raisins
- 1 cups (130 g) whole wheat flour
- 1/2 cups (50 g) all-purpose flour
- 1/2 cups (52 g) flaxseed meal
- 3/4 cups (151 g) dark brown sugar
- 2 teaspoons baking soda
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon salt
- 2 cups (210 g) peeled and grated carrots
- 1 large tart apple
- 1/2 cups (45 g) sweetened coconut
- 1/2 cups (58 g) chopped walnuts
- 2 tablespoons (20 g) flaxseeds
- 2 tablespoons (16 g) wheat germ
- 3 large eggs
- 2/3 cups (148 ml) vegetable oil
- 1/4 cups (120 ml) orange juice
- 2 teaspoons vanilla extract
- Zest of 1 orange
- Turbinado or raw sugar
Instructions
- Preheat your oven to 375°F (190°C). Grease muffin tins for 18 muffins or line them with cupcake papers.
- Cover the raisins in hot water and allow them to soak while preparing the remaining recipe.
- In a large mixing bowl, whisk together the whole wheat flour, all-purpose flour, flaxseed meal, dark brown sugar, baking soda, ground cinnamon, ground ginger, and salt. Add the grated carrots, chopped or grated apple, sweetened coconut, chopped walnuts or pecans, flaxseeds (if using), wheat germ (if using), and orange zest. Mix until well combined.
- In a separate bowl, whisk together the eggs, vegetable oil, orange juice, and vanilla extract.
- Add the wet ingredients and the drained raisins to the flour mixture. Stir until just combined. Be careful not to overmix, as this can make the muffins dense.
- Fill the muffin tins about 3/4 of the way full with the batter. If desired, sprinkle turbinado or raw sugar on top of the muffins for a crunchy topping.
- Bake in the preheated oven for 22 to 25 minutes or until a toothpick inserted into the center of a muffin comes out clean.
- Let the muffins cool in the pan for 5 minutes, then turn them out onto a baking rack to cool completely.
Notes
- For a moister muffin, add 1/4 cup of applesauce to the wet ingredients.
- These muffins freeze well! Wrap individual muffins tightly in plastic wrap and then place them in a freezer bag for up to 3 months.
- If you don’t have flaxseed meal, you can substitute an equal amount of almond flour or oat flour.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 250
- Sugar: 25
- Sodium: 100
- Fat: 12
- Saturated Fat: 4
- Unsaturated Fat: 6
- Trans Fat: 0g
- Carbohydrates: 35
- Fiber: 4
- Protein: 4
- Cholesterol: 50