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Fall muffins

Fall Harvest Muffins #TheRecipeReDux

Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 16 muffins

Ingredients

  • 1 cup white whole wheat flour or spelt flour
  • 1 cup oat flour whole oats ground in food processor or heavy-duty blender
  • 1/2 cup coconut sugar
  • 2 whole large eggs
  • 1/2 cup egg whites
  • 1 cup carrot grated
  • 1 cup apple grated
  • 1/2 cup pumpkin puree
  • 1/2 cup vanilla Greek yogurt
  • 1.5 oz pitted dates chopped (about 6 whole dates)
  • 1 cup chopped almonds or walnuts
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp apple pie spice
  • 1 tsp cinnamon
  • 1 tsp vanilla
  • 1/2 tsp salt

Instructions

  1. Preheat oven to 350 degrees F. In a large bowl, whisk together flours, salt, apple pie spice, cinnamon, baking powder, baking soda and salt.
  2. In the bowl of a stand mixer, combine sugar, eggs, yogurt, egg whites, pumpkin and vanilla.
  3. Blend on low speed until combined, then bump up to medium speed and blend for 1 minute.
  4. Slowly add the flour mixture, while mixer is on low, until all is added and batter is blended.
  5. Fold carrots, apples, dates and nuts into batter and stir until mixed.
  6. Spray 16 muffin liners with a little cooking spray, then divide mixture evenly among cups.
  7. Bake at 350 degrees F for 20-25 minutes, until a toothpick comes out clean.
  8. Cool completely.