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

Ingredients:

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