Apple Carrot Muffins
A healthy and flavorful recipe for moist Fall Harvest Apple Carrot Muffins made with carrots, dates, raisins, apples, pumpkin, and spices from Amee's Savory Dish.
Servings 16 muffins
Calories 159kcal
Ingredients
- 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
Instructions
- 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.
Nutrition
Calories: 159kcal | Carbohydrates: 22g | Protein: 6g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 21mg | Sodium: 222mg | Potassium: 194mg | Fiber: 3g | Sugar: 8g | Vitamin A: 2566IU | Vitamin C: 1mg | Calcium: 62mg | Iron: 1mg