Made with carrots, apples, raisins, and cinnamon, these muffins are full of fall flavors.
1 1/2 cups white whole-wheat flour
1 1/2 teaspoons baking powder
1 teaspoon cinnamon
1/2 teaspoon salt
1/4 cup flaxseed
2 large eggs
1/2 cup extra-virgin olive oil
2/3 cup sugar
2 medium carrots (about 5 oz. total), peeled and coarsely grated (about 1 cup)
2 small apples (about 10 oz. total), coarsely grated (about 1 cup)
1/3 cup golden raisins
How to Make It
Preheat oven to 375°F. Line 12 muffin cups with paper liners.
In a medium bowl, whisk together flour, baking powder, cinnamon, salt and flaxseed. In a separate medium bowl, whisk together eggs, oil and sugar. Stir flour mixture into oil mixture until blended. Fold in carrots, apples and raisins. (Batter will be very thick.)
Fill muffin cups with batter (about 1/2 cup each; an ice cream scoop is helpful). Bake muffins until tops are golden, crackled and domed, 25 to 30 minutes. Let cool completely in tin on a wire rack.