Carrot Apple Nut Muffins
Did you ever notice that most people love Fall flavors? People go nuts when coffee shops start serving pumpkin spice lattes. I’ve never met a person who didn’t like the scent of an apple pie candle. Cinnamon, nutmeg, ginger – who can resist? I don’t know if it is the cooler weather, the beauty of Fall, or just all of the “homey”, holiday memories associated with these smells and tastes, but they seem to make everyone happy. I for one am ready to go pick apples and start baking up a storm. Especially since my brain is always months ahead of the current season planning ahead for you, my lovely readers. I’m already dreaming about soups made with homemade stock, pumpkin-flavored everything, and tart cranberries and apples. But for now, I’ll leave you with these muffins. And you can start dreaming of Fall too. May the temperatures catch up with us soon!
Carrot Apple Nut Muffins
Author/Source:
Kim @ Onceamonthmom.com
Ingredients:
- 2 cups whole wheat flour
- 0.5 cup sucanat (or brown sugar)
- 0.75 teaspoon baking soda
- 1.5 teaspoons baking powder
- 0.5 teaspoon salt
- 0.5 teaspoon cinnamon
- 0.5 teaspoon nutmeg
- 0.5 cup chopped nuts
- 3 eggs
- 0.5 cup applesauce (use sucanat or other natural sweetener)
- 0.5 teaspoon grated fresh ginger
- 1 teaspoon vanilla extract
- 2 cups grated carrot
- 1 cup grated apple
Directions:
In a large mixing bowl whisk together flour, sucanat, baking soda, baking powder, salt, cinnamon, nutmeg, and nuts. In another bowl, whisk together eggs, applesauce, ginger, and vanilla. Gently mix together wet and dry ingredients until just combined. Gently fold in carrot and apple. Spoon into greased muffin tins, filling about 2/3 full. Bake at 350 degrees for 20 minutes. Serve warm with butter.
Freezing Directions:
Bake muffins as indicated above. Cool muffins completely. Freeze in freezer bags. To serve: Thaw. Reheat and top with butter as desired.
Servings: 12
**conversion chart image provided by Erik Spiekermann
These look so yummy! Not sure if this has been covered, but can I make the batter, pour into muffin cups and freeze uncooked?
I have never tried that. But I don’t think batters freeze as well as the baked muffin. When I freeze muffins, I usually put them in the microwave for 15-30 seconds and they taste like they just came out of the oven.
Can I use coconut oil to substitute for applesauce? I don’t have applesauce on hand.
I think that would work ok!
These are so delicious! We all love them and had fun making them. Thank you for sharing:)
I made these a few days ago & just want to suggest that you use the applesauce and not substitute with brown sugar like I did. They taste great, but really need the extra mosture from the applesauce.
Why the two sweetners? Wouldn’t it work to just add double the first sugar and leave out the second?
The second is just a note to use a natural sweetener in your applesauce if you make it from scratch as suggested. I have also used unsweetened applesauce and it works just fine.
How would the baking time change if I were to use individual loaf pans instead of a muffin tin? (I don’t have one! Lol)
If you’re talking about a 9 x 5 loaf pan, they usually take 50-60 minutes. If you have the mini loaf pans, probably 30-45. I don’t know an exact time though because I’ve never tried it.
I love this recipe! I added one more apple and raisins. Delicious and healthy!
Made a double batch of these tonight! My husband and I already ate a bunch… oops! I make my own fresh apple sauce by putting a few apples in the Vitamix. So I just added the measurements for the apple sauce and grated apple together and made a chunky apple sauce instead. They aren’t as sweet, but I prefer it that way.
This is my new favorite muffin recipe!!