Autumn Apple Carrot Muffins
This recipe is so comforting and fall-inspired, and is packed with fibre!
Fibre is one of my favourite nutrients to talk about, because it is so essential in our diet and many Canadians are not meeting the reccomended 25-35g per day. Shredding up fruits and veggies is a great way to pack a bit more nutrition (&fibre!) into any recipe.
This recipe uses grated carrots and chopped apples to pack in that fibre, but you could easily substitute any grated vegetable (like beets or zucchini) and substitute berries, nuts, or seeds (or a combo) for the apple.
If you are vegan, substitute the milk for any unsweetened milk alternative of your choice - I like soy best. You can also switch the egg out for a flax egg, simply combine 2 tablespoons of ground flax mixed in 1/4 cup water and let it sit for about 10 minutes before adding into the recipe.
If you try these out - let me know what you think!
Makes about 18 muffins
Dry Ingredients:
1 cup oats
1 ½ cups whole wheat flour
1 cup all purpose flour
1/3 cup brown sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 tablespoon cinnamon
½ teaspoon ground ginger
Wet Ingredients:
1 egg
3/4 cup extra virgin olive oil
1/3 cup maple syrup
1 teaspoon vanilla
½ cup milk
2 cups grated raw carrot
2 cups chopped apples
Directions:
Preheat the oven to 375F. Grease or line a muffin tin with paper liners.
In a large bowl, mix together the dry ingredients (oats, flours, brown sugar, baking powder, baking soda, spices).
In a separate bowl, mix together the wet ingredients (egg, oil, syrup, vanilla, milk, grated carrot and chopped apple).
Stir wet mixture into dry mixture, mix until just incorporated and no dry bits remain.
Divide the mixture among the muffin tins and bake until they are golden brown and a toothpick inserted in the middle comes out clean - about 30-35 minutes.
