single-muffin

Those muffins are always a hit, I never seem to be making enough of them. They freeze really well, so I usually make a double batch that I then defrost as needed. Super moist, easy to make, and loaded with goodies: carrots, apples, walnuts and coconut. I like to make them in different sizes: mini for the lunchbox, or medium (or LARGE for the grownups! ) And I love that they are dairy free.
Good for lunch boxes?YES!
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Prep Time Cook Time Difficulty
15
mn
25
mn
easy
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Votes: 1
Rating: 5
You:
Rate this recipe!
Prep Time Cook Time Difficulty
15
mn
25
mn
easy
Print Recipe
Votes: 1
Rating: 5
You:
Rate this recipe!
What you need
Units: Servings:
How it's made
  1. Preheat oven to 350 degrees. Line the pan with baking cups, or spray the tin with non-stick cooking spray. This recipe will make about 2 X 24 mini muffins. Or approximately 1 pan of 24 plus 6 regular muffins.
  2. You will need two large bowls. In the first bowl?mix all the dry ingredients. (flours, sugar, baking soda, baking powder, sugars, salt, cinnamon and the nuts).
  3. Put the grated carrot and apple in the second bowl. Whisk the eggs, and add the oil and vanilla to them. Whisk a little more. Pour the egg mixture over the grated carrots and apple, and gently mix.
  4. You can now fold the wet mixture into the dry. the batter is ready for the pan. About 1 tbs of batter for 1 mini muffin and 1/4 cup for a regular.
  5. Bake for about 22mn for the mini muffins, and for about 25mn for the regulars, or until a toothpick inserted in the center comes out clean. Transfer to a wire rack to cool down.
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What you need
Units: Servings:
How it's made
  1. Preheat oven to 350 degrees. Line the pan with baking cups, or spray the tin with non-stick cooking spray. This recipe will make about 2 X 24 mini muffins. Or approximately 1 pan of 24 plus 6 regular muffins.
  2. You will need two large bowls. In the first bowl?mix all the dry ingredients. (flours, sugar, baking soda, baking powder, sugars, salt, cinnamon and the nuts).
  3. Put the grated carrot and apple in the second bowl. Whisk the eggs, and add the oil and vanilla to them. Whisk a little more. Pour the egg mixture over the grated carrots and apple, and gently mix.
  4. You can now fold the wet mixture into the dry. the batter is ready for the pan. About 1 tbs of batter for 1 mini muffin and 1/4 cup for a regular.
  5. Bake for about 22mn for the mini muffins, and for about 25mn for the regulars, or until a toothpick inserted in the center comes out clean. Transfer to a wire rack to cool down.
Share this Recipe