Cranberry Apple Carrot Muffins
These Cranberry Apple Carrot Muffins are hearty and loaded with shredded apples, carrots, and dried cranberries.
Servings: 12 muffins
Ingredients
- 2 tablespoons flax meal, mixed with 6 tablespoons of water, let sit 5 minutes
- 3/4 cup unsweetened applesauce
- 1/2 cup maple syrup, use 1/3 cup for a less sweet muffin
- 1/4 cup unsweetened almond milk, or milk of choice
- 1/4 cup avocado oil, canola or melted coconut oil
- 1 teaspoon vanilla extract
- 1 3/4 cups white whole wheat flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 1/2 teaspoons ground cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground allspice or cloves
- 1/2 cup grated apple
- 1/2 cup grated carrots
- 1/4 cup dried cranberries
- Raw sugar for topping the muffins optional
Instructions
- Preheat oven to 400° F. Line a muffin pan with parchment paper liner or spray with cooking spray.
- In a large bowl whisk together the dry ingredients. Stir in the grated apple and carrots until incorporated. In a separate bowl whisk together the wet ingredients.
- Pour the wet ingredients in with the dry and stir together just until combined. Stir in the dried cranberries. Divide the mixture evenly into the prepared muffin pan and bake for 18-22 minutes or until a toothpick inserted in the middle comes out clean. Cool the muffins in the pan for several minutes before removing them onto a wire cooling rack.
Nutrition
Calories: 165kcal | Carbohydrates: 28g | Protein: 3g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 5g | Sodium: 172mg | Fiber: 3g | Sugar: 13g