These muffins are easy to make especially if you have a food processor. Just shred the carrots and apples and mix in. They make a healthy snack or even breakfast option - with fresh fruit and veggies baked in. To make vegan, replace the three eggs with 1/2 a cup of water and one tablespoon plus three tablespoons of flax. Use gluten-free flour to make it gluten-free.
- 2 cups of all purpose flour
- 2 tsps baking powder
- 1.5 tsps cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp salt
- 1 cup of sugar
- 2 grated carrots
- 1/2 cup of pecans (optional)
- 1/4 cup of flaked coconut, sweetened (optional)
- 2 tsps vanilla
- 3 large eggs
- 1 cup of corn oil
- 3 tart apples such as cortland or granny smith
Preheat over to 350 and line 24 muffin cups with paper liners.
In a large bowl, sift together flour, salt, baking soda, cinnamon and nutmeg. Whisk in sugar. Add the shredded carrots, coconut and nuts and mix together.
In another bowl combine eggs, oil and vanilla. Peel and core apples and either shred or cut into small cubes. Add this wet mixture to the dry ingredients and combine. Fill the muffin cups 3/4 full with this batter. Bake for approx 20 minutes or until a toothpick comes clean when inserted into the middle of the muffin.