carrot and apple muffins

 These carrot and apple muffins would probably also be great with zucchini or other vegetables/fruits.

Ingredients

• 1/2 cup nuts or dried fruit
• 1/4 cup (coconut) oil
• 1 1/4 cups (white) whole wheat flour
• 1 cup old fashioned rolled oats
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon  ground cinnamon
• 1/4 teaspoon ground ginger
• 1/4 teaspoon kosher salt
• 3/4 cup grated carrot (about 1 large carrot)
• 3/4 cup grated apple (1 small apple will be more than enough; no need to peel it)
• 2 large eggs at room temperature
• 1/2 cup plain yogurt at room temperature
• 1/3 cup honey or maple syrup
• 2 teaspoons vanilla extract

 

Instructions

- Heat oven to 350 degrees F. Line 12 baking cups with paper liners or lightly coat with nonstick spray. Set aside. If using nuts for the mix-ins, toast them in the oven now: Spread the nuts into an even layer on an ungreased baking sheet. Bake at 350 degrees F for 8 to 12 minutes (for pecan or walnut halves), until they are lightly browned and fragrant. Transfer the nuts immediately to a cutting board; roughly chop and set aside. 

- If using coconut oil: Place the coconut oil in a medium microwave-safe bowl. Heat in the microwave just until melted (about 30 seconds on high). Set aside to cool to room temperature.

- In a large mixing bowl, whisk together the flour, oats, baking powder, baking soda, cinnamon, ginger, and salt. Add the grated carrot and apple and fold to combine.

- To the bowl with the oil, add the eggs, Greek yogurt, honey, and vanilla. Whisk until smooth. If the coconut oil resolidifies, warm it in the microwave in 15-second bursts, and stop as soon as you can stir the mixture back together. Add the wet ingredients to the dry ingredients, and stir gently until just combined. Do not overmix. Fold in the nuts or any other mix-ins.

- Divide the batter evenly among the 12 muffin cups. Bake for 18 to 22 minutes, or until a toothpick inserted in the center of a muffin comes out clean.  Place the pan on a wire rack and let the muffins cool in the pan for 4 minutes. Gently transfer the muffins to the rack to finish cooling completely.