Apple Carrot Muffins

Name: Apple Carrot Muffins
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 12 muffins
Ingredients: ½ cup golden raisins; ¼ cup coconut oil; 1 ¼ cups white whole wheat flour; 1 cup old fashioned rolled oats; 1 ½ teaspoons baking powder; ½ teaspoon baking soda; 1 teaspoon ground cinnamon; ¼ teaspoon ground ginger; ¼ teaspoon kosher salt; ¾ cup grated carrot; ¾ cup grated apple; 2 large eggs; ½ cup plain nonfat Greek yogurt; ⅓ cup honey or maple syrup; 2 teaspoons pure vanilla extract; ¾ cup powdered sugar; 1 tablespoon honey; ½ tablespoon unsweetened almondmilk

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Prep Time
25 mins
Cook Time
25 mins
Total Time
45 mins
Servings
12 muffins
Calories
226 kcal
Course
Breakfast, Snacks
Cuisine
American

Apple Carrot Muffins

Iris Warren

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Moist Apple Carrot Muffins with Oatmeal. An easy and healthy recipe with no sugar! Wonderful flavor and texture. Perfect for toddlers and adults too!

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Ingredients

Servings

For the Muffins

½ cup golden raisins , walnuts, pecans, dried cranberries, or mix-ins of choice
¼ cup coconut oil
1 ¼ cups white whole wheat flour
1 cup old fashioned rolled oats
1 ½ teaspoons baking powder
½ teaspoon baking soda
1 teaspoon ground cinnamon
¼ teaspoon ground ginger
¼ teaspoon kosher salt
¾ cup grated carrot about 1 large carrot
¾ cup grated apple 1 small apple will be more than enough; no need to peel it first
2 large eggs at room temperature
½ cup plain nonfat Greek yogurt at room temperature
⅓ cup honey or maple syrup honey is my favorite
2 teaspoons pure vanilla extract

For the Glaze (Optional but SO YUMMY)

¾ cup powdered sugar
1 tablespoon honey my favorite or maple syrup (also yummy)
½ tablespoon unsweetened almondmilk nonfat milk, or milk of choice

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Instructions

Heat your oven to 350 degrees F. Line 12 baking cups with paper liners or lightly coat with nonstick spray. Set aside. If using nuts for the mix-ins, toast them in the oven now: Spread the nuts into an even layer on an ungreased baking sheet. Bake at 350 degrees F for 8 to 12 minutes (for pecan or walnut halves), until they are lightly browned and fragrant. Transfer the nuts immediately to a cutting board; roughly chop and set aside.
Place the coconut oil in a medium microwave-safe bowl. Heat in the microwave just until melted (about 30 seconds on high). Set aside to cool to room temperature.
In a large mixing bowl, whisk together the flour, oats, baking powder, baking soda, cinnamon, ginger, and salt. Add the grated carrot and apple and fold to combine.
To the bowl with the coconut oil, add the eggs, Greek yogurt, honey, and vanilla. Whisk until smooth. If the coconut oil resolidifies, warm it in the microwave in 15-second bursts, and stop as soon as you can stir the mixture back together. Add the wet ingredients to the dry ingredients, and stir gently until just combined. Do not overmix. Fold in the nuts or any other mix-ins.
Divide the batter evenly among the 12 muffin cups. Bake for 18 to 22 minutes, or until a toothpick inserted in the center of a muffin comes out clean. Place the pan on a wire rack and let the muffins cool in the pan for 4 minutes. Gently transfer the muffins to the rack to finish cooling completely.
For the icing: Whisk together the powdered sugar, honey, and 1 teaspoon milk. Continue to add milk, 1 teaspoon at a time, until your desired consistency is reached. Drizzle over the top of the cooled muffins.

Nutrition Information

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Serving 1muffin Calories 226kcal (11%) Carbohydrates 34g (11%) Protein 5g (10%) Fat 8g (12%) Saturated Fat 4g (20%) Cholesterol 32mg (11%) Fiber 3g (12%) Sugar 20g (40%)