Mini Apple Carrot Muffins

Name: Mini Apple Carrot Muffins
Total time: 2100 s
Yield: 24-28 muffins
Cuisine: American
Ingredients: 1 1/4 cup wheat flour; 1/4 cup sugar; 1 teaspoon cinnamon; 1/2 teaspoon baking soda; 1/2 teaspoon baking powder; 1/4 teaspoon kosher salt; 1/4 teaspoon nutmeg; 1/2 cup apple sauce; 2 eggs lightly beaten; 1/4 cup milk; 1/4 cup canola oil; 1 teaspoon vanilla; 2 carrots, shredded; 1 apple, peeled and finely diced; 1 cup chopped walnuts

jessicadpaxton @jessicaDP

Austin, Texas

*with walnuts

jessicadpaxton @jessicaDP

Austin, Texas

*with walnuts

Saved

Ingredients

35 minutes

24-28 muffins

1 1/4 cupwheat flour
1/4 cupsugar
1 teaspooncinnamon
1/2 teaspoonbaking soda
1/2 teaspoonbaking powder
1/4 teaspoonkosher salt
1/4 teaspoonnutmeg
1/2 cupapple sauce
2eggs lightly beaten
1/4 cupmilk
1/4 cupcanola oil
1 teaspoonvanilla
2carrots, shredded
1apple, peeled and finely diced
1 cupchopped walnuts

Saved

Steps

35 minutes

1

Preheat oven to 350
2

Butter and flour mini muffin tin(s). Be sure to cover around the lip of the muffin hole
3

Whisk together dry ingredients in a large bowl
4

Whisk together applesauce, egg, milk, oil and vanilla in a separate bowl then stir in carrot and apple
5

Fold in half of carrot mixture into dry ingredients until just combined. Repeat until all ingredients are fully mixed.
6

Fold in chopped walnuts to mixed batter
7

Spoon in batter into muffin tin. Fill to the very top
8

Place tins on center rack and bake 20 minutes at 350° until a toothpick comes out clean from the center
9

Cool muffins in the tin completely. Gently wiggle them free once cool