Loaded with goodness, these delicious muffins are perfect for school lunches or as part of your tasty breakfast.
Always gather all your ingredients and read the recipe twice before starting!
Servings: 8 to 12 muffins
1 ½ cups all-purpose flour
½ cup whole wheat flour
1 tsp cinnamon
½ tsp baking powder
½ tsp baking soda
2 large eggs
¼ cup unsweetened applesauce
¼ cup oil
½ cup packed brown sugar
1 medium apple, grated = +/- 1 cup
1 carrot, grated fine = +/- ¾ cup
½ cup fresh or frozen cranberries
¼ cup chopped dried apricots
½ cup chopped nuts
¼ cup chocolate chips
¼ cup sweetened shredded coconut flakes
Preheat oven at 375 degrees. Spray muffin tins with baking spray or use baking cups
Whisk first 5 ingredients together in large bowl and set aside
In a separate bowl, whisk together the eggs, sugar, oil, applesauce until combined
Fold in the apple, carrot, nuts, cranberries and chocolate chips into the wet ingredients. Add the wet ingredients to dry and fold to combine
Fill muffin tin and press sliced almonds or extra nuts on top, bake for 25-30 minutes
Test doneness by inserting a toothpick and making sure it comes out “clean.
Use your favourite nuts or seeds: walnut, pecan, almonds, pumpkin or sunflower. I like big chunks of walnuts!
Adapted from www.savoringthethyme.com