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Carrot, Apple and Pecan Muffins

Carrot, Apple and Pecan Muffins

These Carrot, Apple and Pecan Muffins are sweetened with shredded coconut, dried cranberries and brown sugar. A healthy grab and go breakfast recipe.
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Course: Breakfast
Cuisine: American
Keyword: Vegetarian
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 24 muffins
Calories: 171kcal

Ingredients

  • 2 cups whole wheat flour
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar
  • 1 tsp baking soda
  • 2 tsp ground cinnamon
  • 2 large eggs
  • 1/2 cup milk of choice
  • 2 tsp vanilla extract
  • 1/2 cup canola oil
  • 2 medium carrots, peeled and grated
  • 1 medium apple, peeled, cored and grated
  • 3/4 cup dried cranberries
  • 1/2 cup sweetened shredded coconut
  • 3/4 cup pecans, chopped

Instructions

  • Preheat the oven to 375°F. Line two muffin tins with paper liners. Set aside.
  • In a medium bowl, mix together the flour, sugars, baking soda and cinnamon until fully combined.
  • Add in the eggs, milk, vanilla and oil until fully incorporated. Fold in the carrots, apples, cranberries, coconut and pecans.
  • Divide the batter evenly into the prepared muffin tins and bake in the preheated oven for 20-25 minutes, or until a toothpick inserted comes out clean.
  • Allow to cool in the muffin tins for 5 minutes, then transfer to wire racks to cool completely.

Notes

  1. Store in an airtight container at room temperature for 3 days.
  2. If you want to freeze these muffins, wait until they are fully cooled before transferring to freezer bags. Store in the freezer for up to 2 months.

Nutrition

Calories: 171kcal