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Carrot, Apple & Zucchini Whole Wheat Muffins

Prep Time 15 minutes
Cook Time 20 minutes
Servings 12 regular-sized muffins

Ingredients

  • 1 cup (124g) whole wheat flour
  • 1/2 cup (60g) old-fashioned oats
  • 1/4 cup (30g) all-purpose flour
  • 1 tbsp chia seeds
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon all-spice
  • 1/2 teaspoon salt
  • 1 egg lightly whisked
  • 1/2 cup coconut oil melted
  • 1/4 cup plus 1 tbsp date molasses or maple syrup/ honey
  • 1 teaspoon vanilla extract
  • 1 apple shredded
  • 1 1/2 cups grated carrot about 2 medium
  • 1/2 cup grated zucchini with the liquid squeezed out
  • 1/2 cup raisins

Instructions

  1. Preheat oven to 400F/ 200C and line a 12 cup muffin tin with paper liners or spray well with non-stick spray.
  2. In a large bowl, add the flours, oats, baking powder, baking soda, cinnamon, ginger, all-spice and salt.

  3. Make a well in the center of the dry ingredients and add the coconut oil, maple syrup , chia seeds, beaten egg and vanilla extract.  Fold the wet ingredients into the dry until just combined.

  4. Last, fold in the shredded carrots, zucchini, apple and raisins. Fill each muffin cup about 3/4 full and place in the preheated oven.
  5. Bake at 400F/200C for 10 minutes.  Then without opening the oven door, lower the temperature to 350F/170C and bake 8-10 minutes longer until the muffins spring back to the touch or a toothpick inserted into the center comes out clean.
  6. Let cool in the muffin pan on a wire rack.

Recipe Notes

*If you don't have zucchini, you can substitute for all carrots or vice versa.  Though if you swap out all the carrots for all zucchini, you might have to add a little more maple syrup.

*Muffins will keep in an airtight container at room temperature for 2 days or up to a week in the refrigerator.  Alternately, you can freeze them in a freezer-safe container for up to 2 months and bring back to room temperature or re-heat as needed.