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.
- 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
- 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
- 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