(No Need to Count Calories) Carrot Muffins
These are delicious, healthy muffins that smell so good while baking, you’ll want to try one immediately no matter what time of day it is. I am looking forward to serving these at our Easter breakfast on Sunday morning!
Yield: 18 muffins
Ingredients:
- 1 ½ cup whole wheat flour
- ½ cup oat bran
- 2 teaspoons baking soda
- 2 teaspoons cinnamon
- ¼ teaspoon salt
- ½ tsp stevia powder
- ¼ cup turbinado sugar
- ¼ pound carrots (2 cups)
- ½ cup shredded coconut (no sugar added)
- ½ cup walnuts
- ½ cup raisins
- 3 large eggs
- ¾ cup greek or goat’s milk yogurt
- ¼ cup coconut oil
- 2 teaspoons vanilla
- 1 Granny Smith apple
Directions:
- Preheat oven to 375°F and oil eighteen 1/2-cup muffin cups.
- In a large bowl sift together flour, oat bran, baking soda, cinnamon, and salt.
- Whisk in stevia and sugar.
- Coarsely shred enough carrots to measure 2 cups and chop walnuts.
- Add shredded carrots and walnuts to dry mixture with raisins and coconut and toss well.
- In another bowl, whisk together eggs, yogurt, oil, and vanilla.
- Peel and core apple and coarsely shred. Stir shredded apple into egg mixture and add to dry mixture, stirring until batter is just combined well.
- Divide batter among muffin cups, filling them three fourths full, and bake in middle of oven until puffed and a tester comes out clean, about 15-18 minutes.
- Cool muffins in cups on racks 5 minutes before turning out onto racks to cool completely.
Muffins keep in an airtight container at room temperature or in refrigerator for 5 days. For longer storage, keep in freezer.
Source: Cameron Rupprecht
