Servings: 12 muffins
Calories: 250kcal
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
- 1 teaspoons finely grated orange zest
- 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 dried tart cherries
Instructions
- Preheat the oven to 425°F. Line a 12-cup muffin pan with paper liners and lightly coat with nonstick cooking spray. In a large bowl, whisk together the whole wheat flour, baking soda, cinnamon, nutmeg and salt.
- In a separate bowl, whisk together the eggs, brown sugar, honey, oil, applesauce, orange zest, orange juice and vanilla until well combined. Stir in the shredded carrots and grated apple. Add the wet ingredients to the dry ingredients and stir just until combined. Fold in the pecans and dried tart cherries, being careful not to overmix.
- Divide the batter evenly among the prepared muffin cups, filling each to the top. Bake for 5 minutes at 425°F. Without opening the oven door, reduce the temperature to 350°F and continue baking for 18 to 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Let the muffins cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Grate the carrots and apple on the large holes of a box grater and don’t squeeze out the moisture. It helps keep the muffins tender.
Nutrition
Serving: 1muffin | Calories: 250kcal | Protein: 5g | Fat: 10g | Fiber: 3g
Tried this recipe?Let us know how it was!