These healthy muffins will soon become your family's favorite. While they are loaded with apples, carrots, raisins, dates and nuts most folks don't realize they are there.
I always make a double batch (24 muffins) at a time. This works fine if you have a stand mixer (I'm using a 5 1/2 quart KitchenAid mixer.) Anything smaller or less powerful will likely require hand-mixing, which isn't that difficult either. Don't be afraid of the long ingredient list. You likely have most of them in your pantry already. Tip: As you use each item move it to another counter or place so you know it's been included.
Below I give you the classic recipe but you don't have to following it exactly. For example, if you don't have dates just increase the raisins. I use whatever I have usually including the optional items below.
Ingredients (for 12 muffins)
food release or vegetable oil spray
1/2 cup raisins, golden or brown
1/3 cup chopped dried dates
1/2 cup white all -purpose flour
1 cup whole wheat flour
1/2 cup old fashioned rolled oats
1 cup brown sugar, light or dark
2 teaspoons baking soda
2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon salt
2 cups peeled and grated carrots
1 large tart apple, cored, and grated (peel on)
1/2 cup shredded coconut, sweetened or unsweetened
1/2 cup chopped walnuts
3 large eggs
2/3 cup vegetable oil
2 teaspoons vanilla extract
1/4 cup orange juice
1/2 cup cinnamon chips (optional)
1/2 cup peach or strawberry gummy pits (optional)
Instructions
Preheat the oven to 375F degrees. Line a muffin tin with tall papers (such as the tulip cups shown here) and spray the insides of the papers with a little food release or vegetable oil. Don't skip the oil spray.
In a small bowl, cover the raisins and dates with hot water, and set them aside to soak while you assemble the rest of the recipe.
In a large bowl with a spoon, mix together the two flours, rolled oats, sugar, baking soda, spices, and salt. Stir in the carrots, apple, coconut and nuts. Use your hand to break up any large clumps.
In a mixer bowl, beat together the eggs, oil, vanilla, and orange juice. Slowly add the flour mixture until well blended. Drain the raisin and dates and stir them in to the mixture along with the optional cinnamon chips and gummy bits if using. Discard raisin/date liquid.
Divide the batter among the prepared muffin papers (they will be almost full to the top of the metal tin). I use two cookie scoops for each muffin. Sprinkle a few oats, nuts and crystal sugar on top for garnish if you prefer.
Bake for 25 to 45 minutes, until slightly domed and a pick inserted in the center of one of the inner muffins comes out clean.
Remove from the oven, let cool for 5 minutes in their pan on a rack, then remove the muffins directly to a cooling rack to finish cooling. Store in airtight container at room temperature for several days; refrigerating those you won't eat over the next 2-3 days in an air-tight container. Bring to room temperature before serving. They also freeze will for longer storage.
Despite the whole wheat and plenty of fiber, they are tender with a cake-like crumb and remain moist. They are just sweet enough to make sure everyone wants another one.
I always make a double batch (24 muffins) at a time. This works fine if you have a stand mixer (I'm using a 5 1/2 quart KitchenAid mixer.) Anything smaller or less powerful will likely require hand-mixing, which isn't that difficult either. Don't be afraid of the long ingredient list. You likely have most of them in your pantry already. Tip: As you use each item move it to another counter or place so you know it's been included.
Below I give you the classic recipe but you don't have to following it exactly. For example, if you don't have dates just increase the raisins. I use whatever I have usually including the optional items below.
Ingredients (for 12 muffins)
food release or vegetable oil spray
1/2 cup raisins, golden or brown
1/3 cup chopped dried dates
1/2 cup white all -purpose flour
1 cup whole wheat flour
1/2 cup old fashioned rolled oats
1 cup brown sugar, light or dark
2 teaspoons baking soda
2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon salt
2 cups peeled and grated carrots
1 large tart apple, cored, and grated (peel on)
1/2 cup shredded coconut, sweetened or unsweetened
1/2 cup chopped walnuts
3 large eggs
2/3 cup vegetable oil
2 teaspoons vanilla extract
1/4 cup orange juice
1/2 cup cinnamon chips (optional)
1/2 cup peach or strawberry gummy pits (optional)
Instructions
Preheat the oven to 375F degrees. Line a muffin tin with tall papers (such as the tulip cups shown here) and spray the insides of the papers with a little food release or vegetable oil. Don't skip the oil spray.
In a small bowl, cover the raisins and dates with hot water, and set them aside to soak while you assemble the rest of the recipe.
In a large bowl with a spoon, mix together the two flours, rolled oats, sugar, baking soda, spices, and salt. Stir in the carrots, apple, coconut and nuts. Use your hand to break up any large clumps.
In a mixer bowl, beat together the eggs, oil, vanilla, and orange juice. Slowly add the flour mixture until well blended. Drain the raisin and dates and stir them in to the mixture along with the optional cinnamon chips and gummy bits if using. Discard raisin/date liquid.
Divide the batter among the prepared muffin papers (they will be almost full to the top of the metal tin). I use two cookie scoops for each muffin. Sprinkle a few oats, nuts and crystal sugar on top for garnish if you prefer.
Bake for 25 to 45 minutes, until slightly domed and a pick inserted in the center of one of the inner muffins comes out clean.
Remove from the oven, let cool for 5 minutes in their pan on a rack, then remove the muffins directly to a cooling rack to finish cooling. Store in airtight container at room temperature for several days; refrigerating those you won't eat over the next 2-3 days in an air-tight container. Bring to room temperature before serving. They also freeze will for longer storage.
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