Saturday, April 12, 2014

Whole Wheat Pumpkin, Carrot and Cranberry Muffins

Another option for a healthy morning muffin. And this one has two vegetables hidden inside! 

Preheat the oven to 350 degrees

2/3 of a cup of warmed coconut oil
1/3 of a cup of plain applesauce
1 cup of sugar- These aren't "dessert" muffins. Add another 1/2 cup if desired.
3 eggs
1 tsp of vanilla
1/4 cup of plain yogurt
1 cup of pumpkin
2 1/2 cups of white whole wheat flour
1/2 cup of ground flax seeds
2 tsp of cinnamon
1/2 tsp salt
1 tsp baking soda
2 cups of shredded carrots
1 cup of dried cranberries
Oat Bran

Combine the wet ingredients until smooth. Add in the dry ingredients to combine. Last, add in carrots. Once all combined, fold in the cranberries. I use a large ice cream scoop and fill my muffin papers. Sprinkle tops with oat bran and bake at 350 degrees for 22-25 minutes or until firm to the touch. 

*There are some ingredients listed that I always have on hand. 
If you do not have them, then I have some tips for you.*

*You can use just 1 cup of light olive oil instead of the coconut and applesauce mixture
*You can add a few TBSP of milk or half and half if you don't have yogurt                         
 *You can use all whole wheat flour                                                                                                
 *The oat bran on top is mainly just for prettiness                                                                      

No comments:

Post a Comment