SUNRISE MUFFINS
12 muffins
Loaded with shredded carrots and apple, nuts, and dried fruit, these muffins are downright wholesome. Fortunately, they make up for their healthfulness by being undeniably tasty.
Preheat the oven to 350°F. Grease a standard 12-muffin tin or line with paper liners.
Whisk together thoroughly in a large bowl:
- 1 cup whole wheat (130g) or spelt flour (125g)
- 1 cup all-purpose flour (125g), almond meal or almond flour (90g), or oat flour (105g)
- 1 ½ teaspoons ground cinnamon
- 2 teaspoons baking soda
- ½ teaspoon salt
Whisk together in a medium bowl:
- 3 large eggs
- ½ cup vegetable oil (105g) or coconut oil (115g), melted
- ½ cup (155g) maple syrup or ⅓ cup (110g) honey
- (Finely grated zest of 1 orange)
- 2 teaspoons vanilla
Stir into the wet ingredients:
- 1 cup grated carrot (about 3 medium)
- 1 cup grated cored apple (about 1 large)
- ½ cup walnuts or pecans, toasted and coarsely chopped
- ½ cup raisins, golden raisins, or other dried fruit
- (½ cup bittersweet chocolate chips or chopped dark chocolate)
Stir the wet ingredients into the flour mixture just until combined. Divide the batter among the muffin cups, filling them almost to the brim. Bake until golden brown and a toothpick inserted in 1 or 2 of the muffins comes out clean, 20 to 25 minutes. Let cool in the pan for 10 minutes, then transfer the muffins to a wire rack to cool completely.