It’s pretty rare for me to ever run out of pumpkin from August to December. But if I did, these muffins just may be the culprit. Not only are they absolutely delicious they are actually quite healthy. I mean if a muffin has carrots and apples in it, I consider that a diet… am I right? Or am I right? haha
So without any more delay, here is your new favorite muffin!!
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Ingredients:
1/2 cup All purpose flour
1 1/2 cup Whole wheat flour
3/4 cup light brown sugar
1 Tbsp baking powder
2 tsp baking soda
2 Tbsp Pumpkin spice
1 Tbsp Cinnamon
1/2 tsp salt
1 cup pumpkin puree
1/3 cup unsweetened apple sauce
1/2 coconut oil (melted)
1 large apple (coarsely shredded)
2 cups grated carrot (I used 3 medium)
1 Tbsp Pure vanilla extract
1/2 dried cranberries
1/2 cup flaked coconut
1/2 chopped pecans
Directions:
- Preheat oven to 400 degrees.
- Line or grease 12 cup muffin pan
- Mix whole wheat flour, all purpose flour, brown sugar, baking soda and powder, pumpkin spice, cinnamon and salt. Whisk together well.
- In a separate bowl, mix coconut oil, applesauce, pumpkin, grated apple grated carrots and vanilla.
- Fold wet ingredients into dry ingredients just until fully incorporated.
- Divide batter into muffin tin evenly.
- *I had a little extra batter so I greased a mini bread pan and baked it with the muffins*
- Bake for approx. 25 mins. These may need a few extra minutes depending on how thick you pour the batter.
These are best served warm!
*I made several adjustments but original recipe adapted from Baker by Nature*
