Wholesome, moist, and delicious, these are wonderful with a glass of milk for breakfast or a quick, satisfying snack—also a great way to sneak some extra veggies and fruit into your kids unawares. 😉 These freeze and reheat beautifully for make-ahead convenience.
Apple, Coconut, Carrot Bran Muffins
Servings: 12–15
Preparation Time: 30 minutes
Ingredients:
- 1 cup whole wheat flour
- 1 cup unprocessed oat bran
- 1 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 2 soy-free eggs
- 6 tablespoons honey
- 2 tablespoons molasses
- 3/4 cup milk
- 1/4 cup coconut oil, melted
- 1 cup finely grated carrots
- 1/2 cup grated or diced baking apples (such as Granny Smith)
- 1/2 cup shredded coconut or coconut flakes
- 1/2 cup chopped walnuts (optional)
Directions:
Preheat oven to 350 degrees.
Sift together dry ingredients. In a separate bowl, beat eggs, and then whisk in honey, molasses, milk, and oil in that order. Make a well in dry ingredients, pour liquid into the well, and stir with a fork or whisk just until combined. Add carrots, apples, coconut, and walnuts (if desired).
Pour into greased or paper-lined muffin pans, filling each cup about 3/4 full. Bake 20–25 minutes or until a toothpick inserted in the center comes out clean.
Serve warm with butter and a glass of cold milk—yum!
Recipe and photo submitted by Lydia, Salem, VA,
