Carrot-Apple-Flax Muffins

Name: Carrot-Apple-Flax Muffins
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: Yield: 12 muffins (serving size: 1 muffin)
Ingredients: 1 ½ cups white whole-wheat flour; 1 ½ teaspoons baking powder; 1 teaspoon cinnamon; ½ teaspoon salt; ¼ cup flaxseed; 2 large eggs; ½ cup extra-virgin olive oil; ⅔ 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); ⅓ cup golden raisins

1 Rating
1 Review

Made with carrots, apples, raisins, and cinnamon, these muffins are full of fall flavors.

By Caroline Wright

Recipe by Health October 2015

Gallery

Credit: Romulo Yanes; Styling: Megan Hedgpeth

Recipe Summary

prep:

10 mins

cook:

30 mins

total:

40 mins

Yield:

Yield: 12 muffins (serving size: 1 muffin)

Nutrition Info

Directions

Step 1
Preheat oven to 375°F. Line 12 muffin cups with paper liners.

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Step 2
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.)
Step 3
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.

Nutrition Facts

Per Serving:

223 calories; fat 11g; saturated fat 2g; protein 4g; carbohydrates 28g; fiber 3g; cholesterol 31mg; iron 1mg; sodium 178mg; calcium 60mg.

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angiekrissv

03/24/2018

These muffins are great. They are very moist and flavorful. I add 1/3 cup chocolate chips to the recipe. I also use some wheat bran in place of wheat flour. They do mold quickly, so if you aren't going to eat them all within a few days, freeze half of them to eat later. They freeze well. If you use a convection oven, cook for less time to avoid dryness.

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