Dees Healthier Carrot Apple Muffins Food

SPICED CARROT & APPLE MUFFINS

Steps:

• Heat oven to 180C/160C fan/gas 4 and line a muffin tin with nine cases (alternatively, use squares of baking parchment). Mix the oil, yogurt, honey, eggs and vanilla in a jug. In a bowl, combine the flour, bicarb, mixed spice and ¼ tsp salt. Pour the yogurt mixture into the flour mixture and add the apple and carrot, as well as any extra ingredients you're using. Mix with a spatula until well combined, then spoon the mixture into the muffin cases.
• Bake for 20-22 mins, or until a skewer inserted into the middle of a muffin comes out clean. Leave to cool for at least 5 mins. Can be stored in a tin for three days or frozen for two months; defrost overnight before serving.

CARROT-APPLE MUFFINS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin or line cups with paper liners.
• Stir together flour, oats, brown sugar, baking powder, cinnamon, baking soda, salt, and nutmeg together in a large bowl. Whisk together yogurt, buttermilk, oil, egg, and vanilla extract in a second bowl. Fold flour mixture into yogurt mixture, mixing just until combined and flour disappears. Stir together apple, carrot, and walnuts in a separate bowl; gently fold into the batter. Divide batter evenly among the muffin cups.
• Bake muffins in the preheated oven until golden brown or a toothpick inserted in the center comes out clean, 17 to 19 minutes.
• Cool muffins in the tin for 5 minutes. Transfer to a wire rack to cool completely.

APPLE CARROT MUFFINS

Steps:

• Heat your oven to 350 degrees F. Line 12 baking cups with paper liners or lightly coat with nonstick spray. Set aside. If using nuts for the mix-ins, toast them in the oven now: Spread the nuts into an even layer on an ungreased baking sheet. Bake at 350 degrees F for 8 to 12 minutes (for pecan or walnut halves), until they are lightly browned and fragrant. Transfer the nuts immediately to a cutting board; roughly chop and set aside.
• Place the coconut oil in a medium microwave-safe bowl. Heat in the microwave just until melted (about 30 seconds on high). Set aside to cool to room temperature.
• In a large mixing bowl, whisk together the flour, oats, baking powder, baking soda, cinnamon, ginger, and salt. Add the grated carrot and apple and fold to combine.
• To the bowl with the coconut oil, add the eggs, Greek yogurt, honey, and vanilla. Whisk until smooth. If the coconut oil resolidifies, warm it in the microwave in 15-second bursts, and stop as soon as you can stir the mixture back together. Add the wet ingredients to the dry ingredients, and stir gently until just combined. Do not overmix. Fold in the nuts or any other mix-ins.
• Divide the batter evenly among the 12 muffin cups. Bake for 18 to 22 minutes, or until a toothpick inserted in the center of a muffin comes out clean. Place the pan on a wire rack and let the muffins cool in the pan for 4 minutes. Gently transfer the muffins to the rack to finish cooling completely.
• For the icing: Whisk together the powdered sugar, honey, and 1 teaspoon milk. Continue to add milk, 1 teaspoon at a time, until your desired consistency is reached. Drizzle over the top of the cooled muffins.

CARROT APPLE MUFFINS

Steps:

• Soak the dates in the water ideally for an hour or two but at least while you prepare everything else.
• Preheat oven to 375F/190C.
• In a large bowl, mix the dry ingredients (wholewheat and all purpose flours, oats, baking powder and baking soda, cinnamon, ginger, allspice and salt).
• Puree/blend the dates (along with the water) to a paste then add the egg, buttermilk and vanilla and blend until they are well mixed.
• Add the date-egg mixture to the dry ingredients then add the apple and carrots. Mix everything so they are combined but try not to overmix.
• Spoon the mixture into lined or greased muffin tins then bake for approx 20 minutes until gently golden and a skewer put in the middle comes out clean.

APPLE & CARROT MUFFINS

Steps:

• Mix wet ingredients, and add dry.
• Stir until everything is moistened (these make a very wet batter).
• Spray a muffin pan with pam, and fill the muffin cs.
• 3/4 full.
• Bake at 400 for 15 to 17 minutes, until a toothpick comes out dry.

APPLESAUCE HEALTHY CARROT CAKE MUFFINS RECIPE

Steps:

• Preheat the oven to 350 degrees. Spray a muffin tin with cooking spray.
• Mix the eggs, applesauce, honey, mashed banana, almond milk, coconut oil, and vanilla extract together in a bowl.
• In a second bowl mix all the dry ingredients; flour, oats, carrots, coconut, baking soda, salt, and spices.
• Mix the wet and dry ingredients together.
• Fill the muffin tins and bake for 18-20 minutes.

DEE'S HEALTHIER CARROT APPLE MUFFINS

Steps:

• 1. I use the food processor with the chopping blade to prepare the carrots and apples. Chop until carrots are very finely chopped. remove from FP bowl and set aside. Chop apples to about 1/2 inch dice and set aside. Grind flax seed. Mix streusel topping and set aside. Measure out all dry ingredients, mix well and set aside.
• 2. Preheat oven to 375 degrees. Cream all wet ingredients in mixer bowl. Make sure eggs and yogurt are not ice cold from the fridge, so they don't solidify the coconut oil. Mix in the dry ingredients just until combined. Fold in dry fruit, nuts, or ?.
• 3. Scoop the batter into lined muffin tins almost 3/4 full. Top with streusel mixture. Bake for about 25 minutes or until light brown. Enjoy!

CARROT ZUCCHINI APPLE MUFFINS

Steps:

• Mix all ingredients together except for the 3 Large eggs and vegetable oil.
• In a separate bowl, beat the 3 eggs and oil together until well blended.
• Add the egg and oil mixture to the fruit mixture.
• I set my kitchen aid on low for about 1 minute or until all ingredients were mixed well.
• Pour mixture into each muffin cup approximately 3/4 full.
• Bake at 375 for about 25 minutes or until tester comes out clean.