Super Moist Muffins
"These are so good, you'll think you are eating something that can't possibly be good for you...but they are! I feel great about giving these to my kids. Easy to throw together, moist and not too sweet. Keep leftovers in the fridge or freeze them for up to a month."
- Ready In:
- 25mins
- Ingredients:
- 14
- Yields:
-
12 mini or regular size
ingredients
- 118.29 ml brown sugar (light or dark)
- 78.78 ml applesauce (no sugar added)
- 78.78 ml sunflower oil (or oil of your choice-I like Ghee here too)
- 2 eggs
- 4.92 ml vanilla
- 177.44 ml all-purpose flour
- 177.44 ml whole wheat flour
- 29.58 ml wheat germ (optional but adds a lot of folic acid and fiber)
- 9.85 ml baking powder
- 4.92 ml baking soda
- 4.92 ml cinnamon
- 1.23 ml salt
- 236.59 ml lightly drained crushed pineapple
- 236.59 ml grated carrot (not matchstick carrots)
directions
- Preheat oven to 375 degrees F.
- In a large mixing bowl and by hand, stir together the brown sugar, applesauce and oil until well combined.
- Add both eggs and vanilla and whisk until well combined.
- Set aside and combine dry ingredients well in a seperate bowl.
- Stir dry ingredients into previously set aside wet ingredients just until combined. Do not overmix.
- Stir carrot and pineapple into batter.
- Spray your muffin pan very well with nonstick spray. Get the sides good so your muffins release well -- yes, even if you use nonstick (I do too).
- Using a 1/4 cup measuring tin for mini muffin pan or 1/2 cup tin for regular muffin pan, fill holes almost full and bake approx 15 minutes for mini muffins or 20 minutes for regular. Your oven may vary, but a toothpick inserted into middle muffin hole should be moist, with a few crumbs, but not sticky wet.
- Feed your flock and enjoy!
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Reviews
-
These were incredible! My 2 DS's gobbled all 4 1/2 dozen mini muffins that this recipe made in 3 days! Well, o.k., I helped. -
These are great: the recipe is easy to follow and the ingredients are readily available in my pantry. I did substitute Falx Seed Meal for the Wheat Germ as that is what I had. These taste so good you won't believe they're healthy!
Tweaks
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These are great: the recipe is easy to follow and the ingredients are readily available in my pantry. I did substitute Falx Seed Meal for the Wheat Germ as that is what I had. These taste so good you won't believe they're healthy!
RECIPE SUBMITTED BY
Caryn Dalton
United States
I've lived in several states, and they have all added a bit of "flavor" to my culinary preferences. I love comfort food and as I've aged, I seek ways to make old favorites more healthy. For me, healthy is defined by what we have learned about gut health over the years. I no longer cook the way I used to, but I still crave those old favorites. It's quite likely that something I posted here more than a decade ago is no longer made in my kitchen, or has been greatly altered to fit our new model. I appreciate it when people take the time to post great recipes because the internet is so much quicker and convenient to use than my stash of cookbooks, cherished as they are. I also appreciate reading reviews that people post, providing they are actually helpful. I just don't understand rudeness, competitiveness and the like and wish people didn't feel the need to inject negative attitudes into all the positive. I feel a site like this one can help many people and it's a great way to collaborate and share treasures in our kitchens. I'm glad to have access and to be a part of the community.
