Apple-Carrott Muffins

Despite what you may think when you look at my last post, I have been eating better lately.  I was introduced to this recipe a little while ago and can’t stop making it.  It’s healthy, low calorie, and an energy filler.  Love it!  I’ve made some alterations that I’ve written beneath the original copied post.  CLICK HERE to find some more great healthy recipes from the blog I got this from.

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Apple-Carrott Muffins

1 cup baking flour
1 cup whole wheat flour
1/4 cup oats
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon cinnamon
2/3 cup brown sugar
1 1/2 cups coconut yogurt
1/4 cup melted vegan butter
1 1/4 cups shredded apple (about 1 large)
1 1/4 cup shredded carrots (about 2 large)
1/2 cup finely chopped walnuts
*1/2 cup chopped golden berries
Pre heat the oven to 400 degrees.  Prepare the muffin pan by coating it lightly with coconut oil and sprinkling with wheat flour.

In a large bowl mix the wet ingredients. Add the dry ingredients and mix thoroughly. Fill the muffin tins about ¾ full with batter.

Bake for about 15-20 minutes. Let them cool for about 15 minutes before removing them from the pan and serving.

(I used all purpose flour for both cups of flour, because I was out of wheat when I took this picture, so you’re muffins might look a little darker.  I ended up using 2 apples and dates instead of golden berries)

 

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