Ready in: 45 minutes
Servings: 12 smaller muffins
Ingredients
First bowl:
- 2 cups whole wheat flour
- 2 tsp baking soda
- 2 tsp cinnamon
- ½ tsp salt
- 1/2 tsp nutmeg
Second bowl:
- 3 eggs
- ½ cup brown sugar
- ¼ cup honey
- ⅓ cup oil
- ⅓ cup orange juice
- zest of 1 orange
- 2 cups grated carrots
- 1 cup grated apple
- ¼ cup chopped walnuts
- ¼ cup ground flax seed
- 1 tsp vanilla
- ½ cup dried cranberries or raisins + more to sprinkle on top
- ¼ cup pumpkin seeds + more to sprinkle on top
- ¼ cup sunflower seeds + more to sprinkle on top
INSTRUCTIONS
- Preheat oven to 425° and prepare muffin tins with liners and cooking spray.
- Into one large bowl add the flour, baking soda, cinnamon, salt, and nutmeg. Whisk together and set aside.
- In a separate bowl, mix together the rest of the ingredients and mix thoroughly. Spend time here making sure the brown sugar is fully dissolved.
- Now, pour the wet ingredients into the dry ingredients. Using a spatula, fold everything together. Make sure to mix thoroughly to avoid any clumps of flour.
- Scoop the batter into each prepared muffin tin. Add toppings.
- Bake for 6 minutes at 425°, and then reduce the temp to 350° (open the oven door briefly to bring the temp down) and bake for an additional 17-19 minutes. Remove from oven when you can poke with a toothpick and it comes out clean.
- Once baked, remove from oven and let sit in muffin tins for 10 minutes.
From Andy's East Coast Kitchen, with modifications.
