- White Whole Wheat Flour- you can also use spelt flour or unbleached all-purpose flour for this recipe.
- Oat Flour- there's no need to buy oat flour if you have whole oats and a good food processor or heavy-duty blender. Just grind the oats until they have a fine, flour-like, texture. It's cheap and super easy.
- Coconut sugar- or brown sugar
- Egg whites- you can use egg whites in the carton for convenience.
- Carrot- freshly grated
- Apple- freshly grated
- Pumpkin puree- fresh or canned
- Vanilla Greek yogurt- your favorite brand
- Medjool Dates- pitted (about 6 whole). The dates add fiber and natural sweetness.
- Almonds or Walnuts- chopped
- Spices and leavening ingredients- Baking powder, baking soda, apple pie spice, cinnamon, vanilla extract, and salt.
Muffins Can Be Nutritious AND Delicious
Muffins and quick bread can actually be really nutritious and that's exactly what I was going for in this recipe. You get a lot of nutrient density in these muffins and they are not too sweet and really moist. The moisture in these muffins comes from the pumpkin, apples, carrots, and yogurt without added fat from oil or butter.
How To Store Muffins
Store leftover muffins in a single layer in an airtight container lined with a paper towel for up to 4 days at room temperature. The paper towel helps prevent the muffins from becoming soggy. These muffins also freeze beautifully. To freeze, wrap each muffin individually in plastic wrap and put them into an airtight freezer-safe container for up to 3 months. To thaw, put the frozen muffin in the refrigerator to thaw overnight and warm in the oven at a low temperature or toast it slightly in the toaster oven.
I'm pretty obsessed with quick bread and muffin recipes. Here are a few more of my absolute favorites...
Enjoy these tasty breakfast muffins along with some lean protein for breakfast or as a filling snack.
Apple Carrot Muffins
- 1 cup white whole wheat flour or spelt flour
- 1 cup oat flour whole oats ground in food processor or heavy-duty blender
- ½ cup coconut sugar
- 2 whole large eggs
- ½ cup egg whites
- 1 cup carrot grated
- 1 cup apple grated
- ½ cup pumpkin puree
- ½ cup vanilla Greek yogurt
- 1.5 oz pitted dates chopped (about 6 whole dates)
- 1 cup chopped almonds or walnuts
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon apple pie spice
- 1 teaspoon cinnamon
- 1 teaspoon vanilla
- ½ teaspoon salt
- Preheat oven to 350 degrees F. In a large bowl, whisk together flours, salt, apple pie spice, cinnamon, baking powder, baking soda and salt.
- In the bowl of a stand mixer, combine sugar, eggs, yogurt, egg whites, pumpkin and vanilla.
- Blend on low speed until combined, then bump up to medium speed and blend for 1 minute.
- Slowly add the flour mixture, while mixer is on low, until all is added and batter is blended.
- Fold carrots, apples, dates and nuts into batter and stir until mixed.
- Spray 16 muffin liners with a little cooking spray, then divide mixture evenly among cups.
- Bake at 350 degrees F for 20-25 minutes, until a toothpick comes out clean.
- Cool completely.