Recipe by veggiepig
Full of nutritious goodies, kids and health-nuts love them! Great for breakfast on the go! Easily veganized and full of fiber. I think raisins would also be a nice addition, but they are not part of this recipe. It really helps if you have a food processor to grate the carrots and apples, but it's not necessary.
Top Review by Stardustannie
Although these were far from being an attractive muffin they were tasty ( a little on the heavy side). I upped the spices slightly as suggested from another reviewer. I'd make these again but I think the recipe needs some tweeking. Reviewed for Spring PAC.
- 1 1⁄2 cups unbleached all-purpose flour
- 1 cup whole wheat flour
- 1⁄2 cup natural bran
- 1⁄2 cup oats
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1⁄2 teaspoon salt
- 1 tablespoon cinnamon
- 1⁄4 teaspoon nutmeg
- 1⁄4 teaspoon clove
- 1⁄4 teaspoon powdered ginger or 1⁄2 teaspoon grated fresh ginger
- 2 eggs (or 2 Ener-G egg replacers)
- 1⁄2 cup maple syrup
- 1⁄2 cup olive oil
- 1 (4 ounce) container applesauce
- 1 cup carrot, grated
- 1⁄2 cup apple, grated
- 1 cup walnuts, chopped
- 1⁄2 cup shredded coconut
- water or milk (to bind ingredients) or soymilk (to bind ingredients)
Directions See How It's Made
- Preheat oven to 400 degrees and grease muffin tin(s).
- In a large mixing bowl, combine all dry ingredients .
- In a small mixing bowl, combine eggs (or egg replacers), maple syrup, oil, and apple sauce.
- Add wet mixture to dry mixture and mix well. If the mixture is too dry, add enough milk, soymilk, or water to get everything to bind.
- Mix in carrots, apples, walnuts, and coconut.
- Spoon mixture into prepared muffin tins and bake for 20-25 minutes.