Servings: 12 muffins
Ingredients
- 2 cups whole wheat flour I used part whole wheat and part white whole wheat flour, which is optional
- 2 teaspoons baking soda
- 1 tablespoon ground cinnamon
- 1/8 teaspoon freshly ground nutmeg
- 1/2 teaspoon salt
- 3 large eggs
- 1/2 cup packed brown sugar
- 1/4 cup honey
- 1/3 cup grapeseed oil or other neutral oil or melted coconut oil
- 1/3 cup unsweetened applesauce
- zest of an orange about a teaspoon
- 1/3 cup freshly squeezed orange juice 1 large orange
- 1 teaspoon pure vanilla extract
- 2 cups shredded carrots
- 1 cup grated apple
- 1/2 cup chopped pecans
- 1/2 cup chopped dry tart cherries optional
Instructions
- Preheat the oven to 425°F. Spray a 12-count regular sized muffin pan with nonstick spray or use paper cupcake liners and still spray or grease the pan. Whisk the flour, baking soda, cinnamon, nutmeg and salt in a large bowl. In a medium bowl, whisk the eggs, brown sugar, honey, oil, applesauce, orange zest, orange juice and vanilla together until combined. Whisk in the shredded carrots and grated apple. Pour the wet ingredients into the dry ingredients, stir a few times with a wooden spoon or rubber spatula, then add the pecans and cherries. Using the wooden spoon or spatula, fold everything together until just combined and all the flour is mixed in.
- Spoon the batter into the cupcake liners, filling them all the way to the top. Bake for 5 minutes at 425 degrees F, then reduce the oven temperature to 350 degrees F. Bake for an additional 18-20 minutes or until a toothpick inserted in the center comes out clean. Allow the muffins to cool for 10 minutes in the pan, then transfer to a wire rack to finish cooling. Store the muffins at room temperature for a couple of days or in the refrigerator for a week.
Tried this recipe?Let us know how it was!