these muffins are quick and easy to make, freeze well and are filled with fiber and flavor! kid & adult-friendly, they’re perfect to make over the weekend for you (or your whole family!) to eat all week long.

whole wheat carrot, apple, raisin muffins // cait's plate

Okay so I know the whole world is going to be throwing s’mores, potato salads and other barbecue goods at you this week with the 4th on Thursday. But hear me out!

You inevitably need to eat something this week that is not barbecue related and I think at least one of those meals should be these.

Right?

I mean, right??

If that doesn’t sell you on it, then I’ll just tell you this: these are delicious, they’re easy to make, they freeze well and you can make them over the weekend and eat them all week (I can attest to the fact that the whole family will like them!).

They were actually born out of the fact that I had a bunch of carrots leftover this week and a couple apples and wanted something that could use up both.

I found this recipe on the Whole Foods site and decided it would be so good if I added raisins, used shredded apple instead of applesauce and reduced the sugar a little bit making them a perfectly acceptable breakfast or snack for Owen.

And you know what? They really were so good that way.

I made half the batch with a brown sugar walnut streusel for myself and Chad and then left the other half without for Owen. Owen has gobbled up half of his portion of the batch already and Chad and I have gone through most of ours as well.

Perfect for breakfast (I like mine crumbled over a bowl of yogurt) or a grab-and-go snack!

whole wheat carrot, apple, raisin muffins

Author: Cait
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 12 muffins 1x
Category: breakfast
Method: baking

Description

Scale

Ingredients

1 1/4 cup whole wheat flour
2 tablespoons granulated sugar
1 teaspoon ground cinnamon or apple pie spice
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 large eggs, lightly beaten
1/4 cup milk
1/4 cup canola oil
1 teaspoon pure vanilla extract
2 large carrots, peeled then finely grated (about 1 cup)
1/2 cup shredded, peeled apple (about 1 small apple)
1/4 cup + 2 tablespoons raisins

Instructions

Preheat oven to 350 degrees F and line a 12-cup muffin pan with paper liners (or spray with cooking spray).
Combine flour, sugar, cinnamon, baking powder, baking soda and salt in a medium mixing bowl, whisk to combine and set aside.
In a large mixing bowl combine eggs, milk, oil and vanilla, beating until well combined.
Using the smallest side of a box grater, grate carrots and apple (or just cut them in chunks toss them all a food processor and pulse until shredded)
Add dry ingredients to wet and gently fold until just combined (it’s ok if there are some flour pockets remaining)
Gently fold in carrots, apple and raisins.
Scoop about 1/4 cup worth of the batter into each muffin cup. If topping with brown sugar walnut streusel (see recipe in notes), sprinkle that over the top.
Bake for 20 minutes or until a toothpick comes out mostly clean or with a few wet crumbs

Notes

To make the streusel, combine 1/2 cup firmly packed light or dark brown sugar, 1/2 cup rolled oats, 1/2 cup chopped walnuts, 1/4 cup white whole wheat flour, 1/4 cup unsalted butter and 1 teaspoon ground cinnamon in a bowl, mixing with a fork until a cohesive crumb forms
To freeze, allow muffins to cool completely, then place in an airtight container or bag. Muffins will last for 2 months. Defrost on the countertop overnight or in the microwave.

Keywords: breakfast, snack, muffins, whole wheat