a muffin recipe that is filled to capacity with flavor and feel-good ingredients
muffins are something I make on Sundays as a grab and go breakfast for the week to come.
they are a great mid-morning on-the-go addition to my work day morning greek yogurt.
I constantly try different recipes- a lot of blueberry muffins.
but nothing I’ve tried can compare to this recipe being super tasty while filled with such good-for-you stuff
shredded carrot, applesauce and oats are an unusual start to the muffin party.
they are joined by molasses, dried fruit, and the usual baking suspects to round out the recipe.
the resulting muffin is hearty, fluffy, and just all around awesome.
what muffin recipes do you like?
what gluten-free flour options do you use for baking?
happy baking! #getinthekitchen
- 1¼ C AP flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp cinnamon
- ½ tsp salt
- 1 C old-fashioned or quick-cooking oats, uncooked
- ⅔ C unsweetened applesauce
- ⅓ C milk, low-fat or almond
- ¼ C molasses
- ¼ C brown sugar, packed
- 2 Tbl canola oil
- 1 egg
- 3 medium carrots, shredded (about 1½ cups)
- ½ cup chopped dried cranberries
- preheat the oven to 400 degrees F.
- grease a silicone 12 muffin tin
- in a large bowl, whisk together the flour, baking powder, baking soda, cinnamon and salt.
- stir in the oats.
- in another mixing bowl combine the applesauce, milk, molasses, brown sugar, oil and egg.
- then stir in carrots and cranberries.
- add applesauce mixture to the flour mixture and stir just until the flour is moistened
- spoon batter into the prepared muffin tin. the muffin cups will be full.
- bake until a toothpick inserted into the center of a muffin comes out clean: 23 to 25 minutes.
- remove the muffins from the pan and cool on wire racks.
- store at room temperature in an airtight container for up to 5 days.