Healthy Apple Carrot Muffins

These moist, soft and fluffy muffins are made with whole wheat flour, coconut oil and sweetened with maple syrup. They are absolutely delicious and healthy too! (Video Recipe)

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.

Course Breakfast, Snack

Cuisine American

Method Bake

Prep Time 15

Cook Time 20

Total Time 35

Servings muffins

Calories 212

Author Lily Ernst

Ingredients

2 cups (225g) whole wheat pastry flour
2 tsp baking soda
2 tsp 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 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.
2 cups (225g) whole wheat pastry flour, 2 tsp baking soda, 2 tsp ground cinnamon
In a medium bowl, whisk together the coconut oil, maple syrup and eggs.
1/3 cup (80ml) melted coconut oil, 2/3 cup (165ml) pure maple syrup, 2 large eggs
Whisk in the yogurt and vanilla.
1/2 cup (120g) plain Greek yogurt, 1 tsp vanilla extract
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.
1 cup (125g) grated apples, 1 cup (95g) grated carrots, 1/2 cup (75g) raisins
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.

Nutrition