Description
These delightfully soft and moist muffins are made with whole wheat flour, coconut oil, and sweetened with maple syrup. They are packed with wholesome goodness and full of flavor.
Ingredients
- 2 cups (225g) whole wheat pastry flour
- 2 tsp (10g) baking soda
- 2 tsp (5g) ground cinnamon
- 1/3 cup (80ml) melted coconut oil
- 2/3 cup (165ml) pure maple syrup
- 2 large eggs
- 1/2 cup (120g) plain Greek yogurt
- 1 tsp (5ml) vanilla extract
- 1 cup (125g) grated apples (sweet variety is best)
- 1 cup (95g) grated carrots (about 1 med)
- 1/2 cup (75g) raisins
Instructions
- Preheat oven to 425F and line a 12 cup muffin pan with paper liners.
- In a large bowl, toss together the flour, baking soda and cinnamon. Set aside.
- In a medium bowl, whisk together the coconut oil, maple syrup, eggs, yogurt and vanilla.
- Pour the wet ingredients into the dry and stir until the batter starts to come together.
- Fold in the carrots, apple and raisin until just combined. Spoon the batter into the muffin cups.
- Bake at 425F for 5 minutes, then reduce the temp to 350F and bake for another 15 minutes for until a toothpick inserted into the center comes out clean.
Notes
Muffins can be stored in an airtight container at room temperature for up to 3 days or in the fridge for up to 5 days. They can also be stored in the freezer for up to 2 months.