Juicy, nutritious and very healthy muffins made with whole wheat flour and healthy fats, enriched with carrot and apples. You can serve these sweet and fragrant bites in the morning for breakfast or have as a dessert with coffee or tea.
After a series of recipes for savory dishes, I think it’s time for something sweet. Many of you will probably be delighted with this muffin recipe because they are low in calories and have the moderate amount of added sugar so you can enjoy and not feeling any guilt. Furthermore, you will be able to say confidently that while enjoying in this sweet-scented bites you are eating something very healthy because these muffins are made with healthy fats and seasonal ingredients – apples and carrots.
As soon as you set foot on markets and stores, you can tell that is apple season. Apple is absolute queen in my pantry. In-laws have provided me with enormous amounts of apples from their gardens so I don’t have to worry that I will run out of apples for whole fall and winter. Like all fruits and vegetables from their garden, these apples are organic which is an extra bonus. Apples don’t look much, but they are juicy and so sweet, and we have them in huge amounts! Mother in law is very happy when she sees me with an empty basket coming back for more apples.
So apples are the main fruit in our house for the last few weeks. We have raw apples as a snack, every few days I bake apple crumble – I have an absolutely fantastic recipe which I’ll share with you eventually – sorry, I don’t get a chance to take a photo of it because we eat it too quickly when it comes out of the oven. So the time came for me to make apple muffins. In this recipe, I used apples and carrots, whole wheat flour and autumn spice – cinnamon that gave muffins an overwhelming fragrance. Also, I used buttermilk which made my muffins extra juicy.
Instead of using unhealthy fats – oils and butter that are usually used to make muffins, I used healthier option – coconut oil. Furthermore, I used muscovado sugar that gave my muffins extra flavor but also a dark brown color. Because of that dark color it can be easily assumed that these muffins are made with cocoa. That way you can trick your kids to eat a nutritious meal without them even knowing it. Just say it’s a cocoa muffins, they don’t need to know what’s inside 😉
And here’s a recipe. Hope you like it 😉
- 2 cup whole wheat flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 2 teaspoon cinnamon
- 1/4 teaspoon salt
- 1/2 cup coconut oil, melted
- 4 tablespoon muscovado sugar
- 4 tablespoon agave syrup or honey
- 1 egg
- 2 big sweet apples
- 1 big carrot
- 5 tablespoon buttermilk
- 1 cup milk
- 1 tablespoon apple cider vinegar
- Preheat oven to 360F (180C). Line muffin tin.
- In a large bowl, mix all dry ingredients, flour, baking powder, soda, salt and cinnamon.
- In a separate bowl whisk eggs, with sugar, syrup and coconut oil.
- Fold the dry into wet ingredients and whisk together until completely combined. Stir in grated apples and carrot. Whisk in buttermilk.
- Fill muffin tin with the mixture. Bake for 20 minutes.
- Measure out the apple cider vinegar and put into a cup. Fill rest of cup with milk.
- Stir mixture and set aside to curdle.
- Use it for making muffins and then refrigerate.
What is your favorite apple dessert? Leave a comment. I really love to chat 😉