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Whole Grain Carrot-Apple Spice Muffins

10:28 AM

When I think of this recipe, I generally associate it with Autumn, but my eldest begged me for these the other day... and she offered to help!  How could I refuse ;-)

Whole Grain Carrot- Apple Spice Muffins
dairy-free, corn-free, easy wheat-free conversion
                             2 3/4 cups whole grain flour of your choice 
1 cup sugar 
2 tsps ground cinnamon
   1/2 tsp nutmeg 
2 tsps baking soda 
1/2 tsp sea salt 
3 eggs
 3/4 cup applebutter (or apple sauce)
1/2 cup canola, or light olive oil 
1 tsp vanilla extract (check to make sure it's corn-free!)
1 1/2 cup carrots (grated) 
tart apples (medium, peeled and grated) 
8 ozs crushed pineapple (I ended up crushing fresh pineapple in a blender

Optional:  1/3 cup crushed walnuts OR 1/3 cup raisins
Preheat oven to 350 degrees. Grease or line a muffin tin with paper liners.
 In a large bowl, combine flours, sugar, cinnamon, nutmeg, baking soda and kosher salt. Whisk the dry ingredients until thoroughly combined.
 In another bowl, combine the eggs, applebutter, vegetable oil and vanilla. Stir in carrots,apples, pineapple,walnuts.
Combine wet and dry ingredients and mix until thoroughly combined, but do not overmix.
Fill greased or paper-lined muffin cups two-thirds full. Bake at 350f for 20-22 minutes or until a toothpick comes out clean. Allow muffins to cool in the pan for about 5 minutes before removing to a wire rack.


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