Healthy Pumpkin Carrot Apple Muffins

muffins 1
I hesitated using the word “healthy” in the title of this recipe because I don’t want you to think for a second that any flavor or texture was sacrificed in order to make these good for you. I’m usually not a fan of healthy baked goods. They tend to be dry and rubbery and somewhat flavorless. But these muffins are none of those. They are moist and light and perfectly spiced. They’re just barely sweet, but not so sweet that you’ll need to clock extra time at the gym after eating a couple. If you’re a fan of pumpkin bread or carrot cake, these are right up your alley. I found they have similar flavors to both, with a lot less guilt, of course. ;)
muffins

Healthy Pumpkin Carrot Apple Muffins
 
Moist, lightly spiced pumpkin muffins with apples and carrots. Similar to pumpkin bread and carrot cake - but healthier.
Author:
Recipe type: Breakfast, snack, muffins
Serves: Makes 9 muffins
Ingredients
  • ½ cup all purpose flour
  • ½ cup whole wheat flour
  • 2 tablespoons wheat bran or ground flaxseed
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • ⅓ cup brown sugar, lightly packed
  • 1 egg
  • ½ cup pumpkin puree
  • 2 tablespoons vegetable or canola oil
  • ¼ cup milk
  • ¾ cup peeled, grated carrots (about 2 medium carrots)
  • ¾ cup peeled, grated apple (about 1 medium apple)
  • ¼ cup raisins, optional
Instructions
  1. Preheat oven to 375. Butter 9 muffin cups or fill with paper liners. Set aside.
  2. In a medium bowl, whisk together flours, wheat bran, baking powder, baking soda, salt, spices and brown sugar.
  3. In a large bowl, whisk egg, pumpkin puree, oil and milk until combined.
  4. Stir the flour mixture into the wet ingredients, mixing until just combined. Then add carrots, apple and raisins and stir until evenly distributed in the batter, being careful not to over mix.
  5. Evenly divide the batter between 9 muffin cups. Bake for 15-18 minutes, until a toothpick inserted into the center of the muffins comes out without raw batter on it. Cool in muffin pan for 10 minutes, then remove muffins from the pan to continue cooling.
Notes
Recipe adapted from Williams Sonoma

 

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