If you are pressed for time, this make-ahead muffin recipe is a quick and wholesome breakfast treat!
Rachel VanDuzer, who has shared several healthful recipes on behalf of Weaver’s Orchard, created this recipe with yummy whole foods in mind. You’ll find these walnut-studded muffins packed with two cups of carrots and two whole apples!
Rachel says, “these muffins are moist, light and sweet, and fill the house with the aroma of cinnamon as they bake! Make them when you have time, freezing the extras in zip lock bags. Warm one up any time you need a quick breakfast on-the-go!” She suggests getting your morning off to a great start with a muffin and fresh smoothie pairing.
Grab more sweet and savory apple recipes here. And be sure to put a visit to one of our local Berks County orchards on your to-do list! Nothing beats local apples. Unless it is local peaches, but that ship has sailed, until next summer at least.
Stay on top of wholesome recipes, local eats or Phoebe's food and lifestyle podcast at Phoebe's website, http://www.phoebespurefood.com/.
Apple-Carrot Spice Muffins
Author: Rachel VanDuzer for Weaver's Orchard
Serves 8-12
Ingredients
- 1 cup whole-wheat flour
- 1 cup all-purpose flour
- ¾ cup sugar
- 1½ tsp ground cinnamon
- 1 tsp baking powder
- 1 tsp baking soda
- ¼ tsp salt
- 3 large eggs
- ½ cup apple butter
- ⅓ cup coconut oil (or canola oil)
- 1 Tbsp vanilla extract
- 2 cups grated carrots (4 medium)
- 2 small apples, peeled and finely chopped
- 2 Tbsp butter
- 2 Tbsp brown sugar
- ¼ cup chopped pecans (or walnuts)
- ¼ cup toasted wheat germ
Muffin Instructions
Preheat oven to 375°F. Coat 18-cup muffin tin with cooking spray.
- In a large bowl, mix together all-purpose and whole wheat flours, sugar, cinnamon, baking powder, baking soda and salt. Set aside.
- In a medium bowl, whisk together eggs, apple butter, oil and vanilla extract. Stir in grated carrots and apples.
- Make a well in the dry ingredients and stir in the wet ingredients until just combined. (The batter will be very stiff.)
- Prepare the topping. Melt butter in a microwaveable bowl and mix in brown sugar walnuts or pecans and toasted wheat germ.
- Spoon the batter into prepared muffin cups, filling them about three-fourths full. Sprinkle the topping over the muffin tops.
- Bake muffins about 20-25 minutes, until the tops turn golden brown and spring back when touched lightly. Cool for 5 minutes in pans, then loosen edges and turn muffins out onto a wire rack to cool.
