Muffins are typically little sweet cakes disguised as a nutritional breakfast option… not with this recipe… It’s loaded with natural & nutritious ingredients to make them the perfect breakfast or snack!
I’m always tinkering with ways to make muffins a little bit healthier while still retaining their moist, sweet deliciousness. I think this recipe is win-win… it’s sweetened with maple syrup, loaded with good-for-you foods like organic applesauce, carrots and walnuts and kissed with a little cinnamon and nutmeg!
This recipe can easily be doubled. I love this yield, though... the muffins always get consumed while they are fresh and at their best.
1 cup flour
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1/4 teaspoon baking powder
1/8 teaspoon nutmeg
1/8 teaspoon salt
1 organic egg
1/3 cup maple syrup
1/2 cup organic applesauce
1/4 cup coconut oil* or olive oil
1 teaspoon vanilla
1/2 cup organic carrots, shredded
1/2 cup walnuts, chopped
1/2 cup organic raisins
1 Tablespoon granulated sugar
1/4 teaspoon cinnamon
- Preheat oven to 400 degrees. Line a mini-muffin tin with 18 liners or grease and flour 18 mini muffin cups.
- In a mixing bowl; mix the egg and maple syrup together. Add the apple sauce, coconut oil and vanilla. Mix until combined.
- In a medium bowl, whisk together the flour, baking soda, cinnamon, baking powder, nutmeg and salt. Add the flour ingredients to the egg mixture. Mix until thoroughly combined.
- Add the carrots, walnuts and raisins. Mix just until combined.
- Spoon the batter into the 18 prepared mini muffin cups.
- Mix together the Tablespoon of granulated sugar and 1/4 teaspoon of cinnamon. Lightly top each muffin with the sugar mixture.
- Bake for 11 minutes.
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