Delicious and healthy whole wheat muffins packed with carrots, apples, and walnuts.
Prep Time15 minutesmins
Cook Time25 minutesmins
Total Time40 minutesmins
Course: Snack
Cuisine: American
Keyword: Healthy, Muffins
Servings: 16muffins
Calories: 200kcal
Equipment
Muffin Pan
Mixing Bowl
Whisk
Spatula
Ice Cream Scoop
Ingredients
Dry Ingredients
2cupswhole wheat flour
1teaspoonbaking powder
1teaspoonbaking soda
1/2teaspooncinnamon
1/4teaspoonsalt
Wet Ingredients
1/2cupvegetable oil
1/4cupunsweetened apple sauce
2/3cupmaple syrup
3largeeggsroom temperature
1tablespoonorange zestfrom 1 orange
1/4cuporange juice
1teaspoonvanilla extract
Add-ins
2cupscarrots, grated(about 2 carrots)
1cupgreen apple, grated(about 1 apple)
2/3cupwalnuts, chopped
2/3cupraisins
Instructions
Preheat the oven to 375°F. Line a muffin pan with cupcake liners and set aside.
In a medium size mixing bowl, whisk together 2 cups whole wheat flour, 1 tsp baking powder, 1 tsp baking soda, 1/2 tsp cinnamon, and 1/4 tsp salt, and set aside.
In a large mixing bowl, add wet ingredients: 1/2 cup vegetable oil, 1/4 cup apple sauce, 2/3 cup maple syrup, 3 eggs, orange zest, 1/4 cup orange juice, and 1 tsp vanilla extract. Whisk until well combined.
Add dry ingredients to wet ingredients, and using a spatula, fold it in. Try not to over mix the batter.
Add 2 cups grated carrots, 1 cup grated apple, 2/3 cup raisins, and 2/3 cup chopped walnuts. Fold everything in. Again, try not to over mix.
Using a 3 tablespoons ice cream scoop, divide the batter between 16 muffin liners, filling them all the way to the top.
Bake at 375°F for 20-25 minutes, or until a toothpick inserted in the center comes out clean.
Take them out of the oven and let sit on the counter for 5-7 minutes in a muffin pan, then transfer to a wire rack to cool off completely.
Notes
If you decide to bake these muffins without cupcake liners, make sure you grease the pan well enough, so they don’t stick to the bottom.