Healthy Apple Carrot Muffins

• Vegetarian

• Produce

  • 1 cup Apples
  • 1 cup Carrots
  • 1/2 cup Raisins

• Refrigerated

  • 2 Eggs, large

• Condiments

  • 2/3 cup Maple syrup, pure

• Baking & Spices

  • 2 tsp Baking soda
  • 2 tsp Cinnamon, ground
  • 1 tsp Vanilla extract
  • 2 cups Whole wheat pastry flour

• Oils & Vinegars

  • 1/3 cup Coconut oil

• Dairy

  • 1/2 cup Greek yogurt, plain

Found on littlesweetbaker.com

Description

Ingredients

• 2 cups (225g) whole wheat pastry flour
• 2 tsp (10g) baking soda
• 2 tsp (5g) ground cinnamon
• ⅓ cup (80ml) melted coconut oil
• ⅔ cup (165ml) pure maple syrup
• 2 large eggs
• ½ cup (120g) plain Greek yogurt
• 1 tsp (5ml) vanilla extract
• 1 cup (125g) grated apples (sweet variety is best)
• 1 cup (95g) grated carrots (about 1 med)
• ½ cup (75g) raisins

Directions

• Preheat oven to 425F and line a 12 cup muffin pan with paper liners.
• In a large bowl, toss together the flour, baking soda and cinnamon. Set aside.
• In a medium bowl, whisk together the coconut oil, maple syrup, eggs and yogurt.
• Pour the wet ingredients into the dry and stir until the batter starts to come together.
• Fold in the carrots, apple and raisin until just combined. Spoon the batter into the muffin cups.
• Bake at 425F for 5 minutes, then reduce the temp to 350F and bake for another 15 minutes for until a toothpick inserted into the center comes out clean.