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)

 

Healthy Pumpkin Muffins

I got this recipe from a good friend and I was so glad that she shared this with me because it’s amazing!  This is moist, tastes delicious, and the best part is that it’s healthy!

Healthy Pumpkin Muffins

¾ cup raisins, dates, or chocolate chips
1 cup all purpose flour*
1 cup whole wheat flour*
½ cup ground flax seed*
1 cup Splenda brown sugar blend**
¾ tsp. baking powder
¾ tsp. baking soda
¾ tsp. salt
1 tsp. nutmeg
1 tsp. cinnamon
3 eggs
1 (15 oz) can pumpkin
½ cup unsweetened applesauce
½ cup chopped walnuts or sunflower seeds
*can use 2 ½ cups all purpose flour
**can use 1/2 cup brown sugar and 1/2 cup white sugar

Preheat oven to 350 degrees. Grease muffin pans (makes 18 muffins). Soak raisins in hot water for ten minutes to plump, then drain. In a large bowl, combine flour, sugar, baking powder, baking soda, salt, nutmeg, and cinnamon. In a separate bowl, mix the eggs, pumpkin, and applesauce, until smooth. Add this mixture to the dry ingredients and stir thoroughly to make a smooth batter. Stir the raisins (or chocolate chips) and walnuts into the batter. Spoon batter into the prepared muffin cups. Bake for 25 to 30 minutes or until a toothpick inserted into the center comes out clean.