Autumnal Morning Glory Muffins
Servings: 12 muffins
Cost: $2-3
Ingredients
- 1 cup all purpose flour
- 1 cup whole wheat flour
- 1-1/2 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp cloves
- 1 tsp baking soda
- 1/2 tsp salt
- 2 tsp flaxseed meal
- 1 cup shredded carrot
- 2 large eggs
- 1/2 cup brown sugar
- 1/4 cup yogurt (plain or vanilla)
- 1 tsp vanilla extract
- 1/2 cup vegetable oil
- 1 cup apple puree (1 big apple or 2 small, peeled and cored)
- 1 Tbsp maple syrup
- 1 cup pecan halves
Instructions
- Preheat the oven to 375ºF. Grease or line a muffin tin with paper liners.
- In a large bowl, mix together the dry ingredients (flours, spices, baking soda, salt, flaxseed).
- Stir in the shredded carrots into the dry flour mixture.
- In a separate bowl, whisk the eggs. Then add in sugar and beat till well combined. Then stir in the rest of the wet ingredients (yogurt, vanilla, oil, apple puree, maple syrup).
- Using a spatula, fold the wet ingredients into the dry, mixing until combined. Stir in the pecans.
- Divide the batter evenly into the muffin tin. Each should be fairly full.
- Bake for 25 min or until a toothpick comes out clean. Enjoy!
Notes
- Adapted from King Arthur Baking
- For the shredded carrot, use a medium sized hole in the grater, like one size larger than you would use to zest a lemon.
- To make the apple puree, peel and core the apple(s). Cut the apple into slices and blend using an immersion blender or food processor. If you don't have any appliance to cut down the apple, smash it by hand and/or finely dice the apples.