Apple Carrot Muffins

 

Now that Miles is a toddler I have been trying to find easy and healthy breakfast foods for him to eat that we can also enjoy. He’s a huge fan of muffins and I happened upon a recipe for carrot apple muffins from Whole Foods. I very slightly adapted the recipe. While I prefer to eat only whole wheat, sometimes all purpose flour just makes the texture a little bit more palatable. The muffins turned out just slightly sweet and perfectly moist. Next time I may experiment with the sugar/apple sauce/oil combination to see if I can leave out the sugar completely.


APPLE CARROT MUFFINS
slightly adapted from Whole Foods 


INGREDIENTS:

3/4 cup whole wheat flour
1/2 cup all purpose flour
1/4 cup organic cane sugar (optional)
1 teaspoon ground cinnamon
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup grated carrots (I bought pre-julienned carrots and finely chopped them up)
1/2 cup applesauce
2 large eggs
1/4 cup milk ( I used whole milk)
1/4 cup canola oil
1 teaspoon vanilla extract


DIRECTIONS:


1. Preheat the oven to 350°F. Line a muffin tin with paper muffin cups and set aside.
2. In a large bowl, whisk together flour, sugar, cinnamon, baking powder, baking soda and salt.
3. In a separate bowl, combine grated carrots, applesauce, eggs, milk, oil and vanilla.
4. Add the wet ingredients to the dry ingredients, stir until blended.
5. Pour batter into muffin cups and bake for approximately 20 minutes or until a toothpick pricked into the center of a muffin comes out clean.

Store in the refrigerator so they do not spoil too quickly.


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