Apples are starting to make their way into the store (yea fall!) and we'll be bringing you a ton of recipes and visual guides. These are a healthier-than-usual muffin that use applesauce (we'll be teaching you how to make your own soon) and shredded carrots, which we have from local farmers. These freeze nicely, so they can be defrosted in the morning quickly for a nice bite in the morning. We added walnuts and currants to ours, but feel free to add in other nuts or fruits or omit entirely.
To make these muffins you will need:
1 1/2 cups whole wheat flour1 teaspoon baking soda1 teaspoon ground cinnamon1/2 teaspoon ground ginger1/2 teaspoon salt2 tablespoons unsalted butter, melted1/2 cup honey1 egg at room temperature1 teaspoon vanilla1 cup unsweetened applesauce3/4 cup finely shredded carrots (about 2-3 medium carrots) 1/2 cup chopped walnuts 1/2 cup dried currants
Preheat oven to 350 degrees. Line a 12-cup muffin tin with paper liners. In a large bowl whisk together the flour, baking soda, cinnamon, ginger, and salt. Add the butter, honey, egg, vanilla, and applesauce.Stir ingredients together until just combined, then add in nuts and currants. Fold in the shredded carrots until combined just combined. Distribute the batter evenly among the muffin liners (we recommend an ice cream scoop). Bake for 18-20 minutes until a toothpick inserted in the center of a muffin comes out clean. Remove to a wire rack to cool completely.