Carrot, Apple and Pecan Muffins
These Carrot, Apple and Pecan Muffins are sweetened with shredded coconut, dried cranberries and brown sugar. A healthy grab and go breakfast recipe.
Prep Time15 minutes mins
Cook Time20 minutes mins
Total Time35 minutes mins
Course: Breakfast
Cuisine: American
Keyword: Vegetarian
Servings: 24 muffins
Calories: 171kcal
- 2 cups whole wheat flour
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1 tsp baking soda
- 2 tsp ground cinnamon
- 2 large eggs
- 1/2 cup milk of choice
- 2 tsp vanilla extract
- 1/2 cup canola oil
- 2 medium carrots, peeled and grated
- 1 medium apple, peeled, cored and grated
- 3/4 cup dried cranberries
- 1/2 cup sweetened shredded coconut
- 3/4 cup pecans, chopped
Preheat the oven to 375°F. Line two muffin tins with paper liners. Set aside.
In a medium bowl, mix together the flour, sugars, baking soda and cinnamon until fully combined.
Add in the eggs, milk, vanilla and oil until fully incorporated. Fold in the carrots, apples, cranberries, coconut and pecans.
Divide the batter evenly into the prepared muffin tins and bake in the preheated oven for 20-25 minutes, or until a toothpick inserted comes out clean.
Allow to cool in the muffin tins for 5 minutes, then transfer to wire racks to cool completely.
- Store in an airtight container at room temperature for 3 days.
- If you want to freeze these muffins, wait until they are fully cooled before transferring to freezer bags. Store in the freezer for up to 2 months.