These muffins are super moist and get extra sweetness from the grated apple and raisins. It’s a favorite healthier kid-friendly bake for the extra fruit and vegetables while still being a delicious treat. They’re great for breakfast or a snack on the go.
Substitutions + Variations
Flour – I like using a blend of whole wheat and almond flour. All purpose flour can be used instead of the whole wheat if you don’t have any on hand. I have yet to try this with gluten-free flour.
Apples – I have mainly used Honeycrisp apples for this recipe, but any apple would be great!
Oil – Coconut oil is my go-to, but this recipe will also work with any neutral flavored oil such as vegetable or canola.
Honey – Maple syrup can be substituted for the honey, but will result in a slightly different taste.
Add-ins – Raisins, Craisins, walnuts, or even shredded coconut work well in this muffin.
Tips
These muffins freeze well for up to 3 months. Take them out and leave in the refrigerator overnight to defrost or pop them in the microwave for 30-60 seconds.
Check Out
Auntie’s Banana Bread
Banana Zucchini Muffins with Walnuts
Fresh Blueberry and Lemon Muffins
Healthier Morning Glory Muffins
Ingredients
- 1 cup whole wheat flour
- 1 cup ground almond flour
- 2 teaspoons baking soda
- 2 teaspoons ground cinnamon
- ½ teaspoon salt
- 3 large eggs
- ¼ cup brown sugar
- ¼ cup honey
- ⅓ cup coconut oil melted
- ⅓ cup unsweetened applesauce
- ⅓ cup orange juice or milk of any type
- 1 teaspoon vanilla extract
- 2 cups carrots shredded
- 1 cup apple shredded
- ½ cup raisins
- ½ cup chopped walnuts optional
Instructions
- Preheat the oven to 425°F. Spray a 12-count muffin tin with nonstick spray or use muffin liners.
- Whisk the whole wheat flour, almond flour, baking soda, cinnamon, and salt together in a large bowl.
- In a medium bowl, whisk the eggs, brown sugar, honey, oil, applesauce, orange juice, and vanilla together until combined.
- Whisk in the carrots and apples.
- Pour the wet ingredients into the dry ingredients, stir a few times with a wooden spoon or spatula, then add the raisins and nuts. Fold everything together until just combined and no pockets of flour remain.
- Spoon the batter into liners, filling them all the way to the top. Bake for 5 minutes at 425°F. While keeping the muffins in the oven, reduce the oven temperature to 350°F and bake for an additional 16-18 minutes or until a toothpick inserted in the center comes out clean. The total baking time will be about 21-23 minutes.
- Allow the muffins to cool for 10 minutes in the pan, then transfer to a wire rack to cool completely.
Leave a Reply