Whole Wheat Apple-Carrot Muffins

I woke up craving something yummy to go along with my daily green smoothie. It’s been a while since I’ve baked, & it sounded like a fun way to spend a gloomy morning.

I love sneaking things like carrots & summer squash into sweet muffins & there were plenty of carrots in my CSA share this week, so carrot muffins it was!

I found a simple recipe & made some healthy modifications. I added some Bob’s Red Mill whole wheat pastry flour to the mix, & tossed in some raisins, & all my sugars, flours, & mix-ins were organic.

WHOLE WHEAT APPLE-CARROT MUFFINS

Author: Melissa, Honey Bee Vegan

Recipe Type: Breakfast, Baked Good

Cuisine: Vegan

Yields: 12 muffins

INGREDIENTS

• 1 cup brown sugar

• ½ cup raw sugar

• 1 ¼ cup all-purpose flour

• 1 ¼ cup whole wheat pastry flour

• 4 tsp baking soda

• 1 tsp baking powder

• 3 tsp ground Ceylon cinnamon

• 2 tsp kosher salt

• 2 cups finely grated carrots

• 2 large apples - peeled, cored & shredded

• 6 tsp egg replacer (dry) - I used ener-g (you can also use a flax or chia egg)

• 1 ¼ cups applesauce

• ¼ cup coconut oil

• ¼ cup raisins

INSTRUCTIONS

1. Preheat oven to 375 degrees F. Grease muffin cups or line with paper muffin liners.

2. In a large bowl, combine brown sugar, ECJ sugar, flours, baking soda, baking powder, cinnamon & salt. Stir in carrot & apple; mix well.

3. In a small bowl, whisk together egg substitute, applesauce & oil. Stir into the dry ingredients. Fold in raisins

4. Spoon batter into prepared pans.

5. Bake in a preheated oven for 20 minutes. Let muffins cool in the pan for 5 minutes before removing from the pan to cool completely.

   
   

I was so excited when these gorgeous, fresh muffins came out of the oven. I’ve struggled with vegan muffins in the past, turning out dry & flavorless bricks. These lovelies are soft, moist, sweet & delicious. These make the perfect breakfast treat or a sweet snack with afternoon tea. Enjoy!