| Level: | Easy |
| Total: | 2 hr |
| Active: | 30 min |
| Yield: | 12 muffins |
Ingredients
- Nonstick vegetable oil spray
- 1 1/4 cups (175 grams) whole wheat flour
- 1 cup (125 grams) all-purpose flour
- 2 teaspoons baking powder
- 1 1/2 teaspoons kosher salt
- 1 teaspoon ground cinnamon
- 3/4 teaspoon ground ginger
- 1/2 teaspoon baking soda
- 1 1/4 cups (150 grams) peeled, coarsely grated carrot (from 3 medium carrots)
- 1 cup (150 grams) peeled, coarsely grated Granny Smith apple (from 1 medium apple)
- 1/2 cup (58 grams) sweetened shredded coconut
- 3/4 cup (75 grams) chopped pecans, toasted
- 3/4 cup (100 grams) golden or black raisins
- 1 teaspoon finely grated orange zest
- 1 cup (215 grams) dark brown sugar
- 2 large eggs, beaten to blend
- 1 cup whole milk yogurt
- 1/2 cup vegetable oil
- 2 tablespoons (12 grams) raw sugar
Instructions
- Preheat the oven to 425 degrees F. Lightly coat the top of a standard 12-cup muffin pan with nonstick spray and line with standard cupcake liners.
- Whisk the whole wheat flour, all-purpose flour, baking powder, salt, cinnamon, ginger and baking soda in a large bowl to combine. Add the carrot, apple, coconut, pecans, raisins and orange zest and toss to coat.
- Whisk the dark brown sugar, eggs, yogurt and oil in a medium bowl until combined and creamy, about 30 seconds. Gently fold the egg mixture into the dry ingredients just to combine (be careful not to overmix, it’s ok if bits of flour are showing).
- Divide the batter evenly among the muffin cups. Top each muffin with 1/2 teaspoon of the raw sugar.
- Bake the muffins, rotating the pan halfway through, until a tester inserted into the center comes out clean, 28 to 33 minutes. Transfer the pan to a wire rack and let the muffins cool in the pan 5 minutes. Remove from the pan and place onto the rack to cool completely.
Nutrition Facts
| Serving Size | 1 of 14 servings |
| Calories | 332 |
| Total Fat | 17 g |
| Saturated Fat | 3 g |
| Carbohydrates | 44 g |
| Dietary Fiber | 3 g |
| Sugar | 24 g |
| Protein | 5 g |
| Cholesterol | 29 mg |
| Sodium | 258 mg |
Reviews
Very disappointed The temperature was way too high. They were hard and way too browned
I pulled them out 5 minutes early. They are going into the trash. I’ll try again because the ingredients are great
I pulled them out 5 minutes early. They are going into the trash. I’ll try again because the ingredients are great
Love this recipe! A bit of an effort but worth it.
Used only ap flour and no orange zest. I threw in about 1/4 cup of craisins I had extra. These muffins are VERY popular around here. I ran out of muffin liners, and was worried they would stick, even with Pam on the pan…but they popped right out. Do not skip the raw sugar sprinkle on the top. Seemed to be everyone’s favorite part…the crispy sugar tops. Lots of prep and measuring, but totally worth it. Mmm…
Have to bake these, reviews are so different. Could there be a typo?
Scrumptious! The timing and temperature worked fine for me. I omitted the coconut because I didn’t have any and I forgot the sugar on top, but I’m sure it would’ve made these delicious muffins even better. Next time, I might make a streusel topping (which someone suggested in the class where he made this recipe) with more toasted pecans
Followed the recipe exactly. Bake time was way too long. Went to rotate the pan at 15 minutes and the tops were burnt. Checked with a toothpick and completely dry inside. Cut baking time by half at least.
I’d like to be able to save it
Loved it everyone I take them to wants more
Horrible
Any suggestions on how to make this recipe vegan?