Total Time
Prep 20 mins
Cook 25 mins

A wonderful textured muffin that is a welcome breakfast delight.

Ingredients Nutrition


  1. Topping: in a small bowl, add sugar and cinnamon; stir to combine; set aside.
  2. Muffins: Add the first 5 ingredients to a mixing bowl; stir to combine.
  3. Add in carrots, apple, hazelnuts, currants/raisins, and coconut; stir to combine.
  4. In another bowl, add oil, eggs, and vanilla; whisk to combine.
  5. Add the dry ingredients to the liquid ingredients; stir just until moistened (do not overmix).
  6. Pour batter into muffin cups that have been lightly buttered or sprayed with non-stick cooking spray.
  7. Sprinkle topping mixture over batter.
  8. Bake at 400° 20-25 minutes or until golden and pick comes out clean.
  9. Let pan cool on wire rack before turning muffins out of pan.


Most Helpful

Scrumptious way to use up those carrots and apples that are getting too old! I used 3/4 whole wheat pastry flour and 1/4 unbleached white. I used 3/4 sucanat and 1/4 granulated sugar. I only peeled my apples because they were wrinkly, but otherwise would have left the peel on. I had raisins, walnuts, and only unsweetened coconut, but even my sweet tooth thought that was sweet enough.

annlouise November 27, 2010

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