This is a hearty and healthy muffin you can feel good about sending your kids out the door with in the morning or serving as a filling afternoon snack (move over goldfish!).
But in addition to being nutritious these muffins are also delicious! I have made these a few times now and I have tweaked the original recipe quite a bit. This time I added a little canned pumpkin to the batter which made them very moist. Pumpkin spice is everyone's fall favorite and makes these perfectly spicy and flavorful. If you don't have it just use cinnamon or you could make your own, see here . Enjoy - with no guilt!
Ingredients:
1 1/3 cup all purpose flour (could substitute half or all with whole wheat)
3/4 cup brown sugar
2 teaspoons baking soda
1/2 teaspoon salt
1 1/2 teaspoon pumpkin pie spice
1/3 cup canned pumpkin
2 eggs
1 1/4 cup grated apple (about one large)
1/3 cup shredded carrot (about 1 small)
1/3 cup dried cranberries (substitute with raisins or other dried fruit)
1/3 cup flaked unsweetened coconut (I used shredded)
1/3 cup chopped walnuts or pecans (optional)
Preparation:
Preheat oven to 375 degrees F. Line 12 muffin cups with paper muffin liners.
In a large bowl, whisk together flour sugar, baking soda, salt and pumpkin pie spice. In a separate bowl, mix oil, eggs, pumpkin and vanilla.
Blend wet ingredients into the dry ingredients and stir until just combined. Fold in grated apple, carrot, cranberries, coconut and nuts, if using). Fill muffin cups 2/3 full.
Bake 14-17 minutes or until a toothpick inserted in center comes out almost clean, a few crumbs sticking to it. These are great for freezing and reheating.
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