Healthy Carrot Muffins

 

MiMi's Muffins

1 Cup all-purpose flour

1 1/4 Cup Oatmeal (uncooked)

1 Cup  brown sugar

2 Tablespoons wheat germ

2 Teaspoons ground cinnamon
grated rind of 1 fresh orange

1 Teaspoon baking powder

2 Teaspoon baking soda

2 Teaspoons of Cinnamon

½ teaspoon  salt

¼ Cup Milk or buttermilk

2 large eggs

3/4 Cup vegetable oil or  melted COCO Nut Oil ( my preference)

1 Tablespoon pure vanilla extract

3 medium carrots, grated (about 2 cups)

1/2 Cup canned crushed pineapple, drained

½ Cup Raisins (or 1/2 cup dried cranberries)

1 Cup shredded Apple

1 Cup Coco Nut or Pecans (I am allergic so I use Coco Nut)

Instructions : 1. Preheat the oven to 350 degrees F. Line twelve-Sixteen 1/2-cup muffin cups with paper muffin liners.

2. Whisk the flours with the brown sugar, wheat germ, cinnamon, baking powder, baking soda, and salt in a medium bowl. In another medium bowl lightly whisk the egg, then whisk in the melted coconut oil, and vanilla extract.

3. Quickly and lightly fold the wet ingredients into the dry ingredients with a rubber spatula. Stir in

the carrots and pineapple, apple, coconut, raisins just until evenly moist; the batter will be very thick. Divide the batter evenly among the muffin cups. Bake until golden and a toothpick inserted in the centers comes out clean, about 20-25 minutes. Turn muffins out of the tins and cool on a rack. Serve warm.  Top with a cream cheese frosting if desired. These freeze well.