Recipe by Brynie Greisman

Carrot-Apple Muffins

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Carrot-Apple Muffins
Parve Parve
Easy Easy
12 Servings
Allergens

Contains

- Gluten - Wheat - Egg - Tree nuts
50 Minutes
Diets
- Pescatarian - Vegetarian - Low Fat

A quality muffin is identified by its crispy top, moist interior, and plenty of inclusions (think lots of chocolate chips!). These muffins qualify! They’re chock-full of carrots, apple, almonds, cranberries, and warm spices, all which contribute to make it filling, satisfying, and good for you. They’re also low in fat and sugar. Make a double batch so you can always grab a nutritious breakfast or snack on the go!

Yields 12 standard size muffins

Ingredients

Carrot-Apple Muffins

  • 1 and 1/2 cups 80% whole wheat flour (pastry flour), such as Shibolim

  • 1/2 cup Gefen Almond Flour

  • 2 tablespoons ground flaxseed

  • 2 tablespoons wheat germ (or 2 more tablespoons ground flaxseed)

  • 1 tablespoon baking powder

  • 1 rounded teaspoon cinnamon

  • scant 1/2 teaspoon ground ginger

  • scant 1/2 teaspoon nutmeg

  • 1/2 teaspoon salt

  • 2/3 cup pareve milk (I used soy milk)

  • 1/4 cup oil

  • 1/4 cup Gefen Applesauce

  • 2 eggs

  • 1/3 cup + 1 tablespoon golden or demerara sugar

  • 1 teaspoon vanilla extract

  • 2 large carrots, grated (2 cups)

  • 1 small, sweet apple, grated (I used Pink Lady; grated carrot and apple together should be 2 and 1/2 cups, loosely packed)

  • 1/3 cup chopped blanched almonds

  • 1/3 cup dried cranberries

Directions

1.

Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius). Line a muffin pan with paper liners and spray with cooking spray.

2.

Whisk the flour, almond flour, flaxseed, wheat germ, baking powder, cinnamon, ginger, nutmeg, and salt in a large bowl. Make a well in the center and add the pareve milk, oil, applesauce, eggs, sugar, and vanilla, until almost combined. Stir in carrots and apple. Add almond chips and dried cranberries and fold in gently.

3.

Using a 1/3-cup measuring cup, pour the batter into the muffin pan. Slide into the oven and bake for 20–22 minutes or until golden. Let cool in pan for 10 minutes (it’ll continue to bake slightly) before transferring to a wire rack to cool.

Tips:

As someone who’s been in the muffin business for over 18 years, I’ll give you the most important tip for successful muffin baking. Don’t overmix the batter, or you’ll be left with flat, rubbery, unappetizing muffins. It’s fine if there are still lumps that look unsightly. They’ll dissolve while baking. A muffin batter shouldn’t look smooth!

Notes:

If you prefer, you can make 24-30 mini muffins from the same amount of batter.

Baked muffins store at room temperature up to three days or in the fridge up to five days. Freeze baked muffins up to three months; thaw at room temperature or warm before serving.

Credits

Styling and Photography by Chay Berger
Food and Prep by Leah Hamaoui

Recipe tags

apple muffins apples brynie greisman carrot muffins carrots freezer friendly healthy baking low-fat nutritious
Carrot-Apple Muffins

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