Having Good Wholesome Fun with Apple Carrot Muffins

Having Good Wholesome Fun with Apple Carrot Muffins | Food & Nutrition | Stone Soup
Photo by Cindy Gay, RDN, LD

There’s no denying my senior friends love to have fun, and after a noon water aerobics class, they’re ready to eat. A baggie of these mini muffins might do the trick and bring a smile. They are 100-percent whole-wheat, have half as much sugar as the original recipe, with extra-virgin olive oil as the fat. Here’s how I made them:

Apple Carrot Mini Muffins

Makes 72 mini muffins

Ingredients

  • 2½ cups whole-wheat flour
  • 1½ cups wheat germ
  • 2 tablespoons cinnamon
  • 2 teaspoons ginger
  • 1 teaspoon nutmeg
  • 1 tablespoon plus 1 teaspoon baking powder
  • 2 teaspoons baking soda
  • ½ teaspoon salt
  • 8 eggs
  • ½ cup brown sugar
  • ½ cup honey
  • 1 cup shredded carrots (3 medium carrots)
  • 4 cups shredded apples (4 medium apples)
  • 1 cup olive oil

Instructions

  1. In a large bowl, mix together dry ingredients (flour, wheat germ, cinnamon, ginger, nutmeg, baking powder, baking soda and salt). Set aside.
  2. In bowl of electric mixer, beat eggs until starting to froth. Add sugar and honey and beat slightly.
  3. Add carrots, apples and oil to mixing bowl and beat slightly.
  4. Add dry ingredients to mixer, mixing only until combined.
  5. Drop by 1 tablespoon scoops into mini muffin pan sprayed with olive oil. Bake at 375°F for 12 to 14 minutes. Cool in pan on wire rack for 5 minutes.
  6. Remove from pan and finish cooling on wire rack.
Cindy Gay on PinterestCindy Gay on Twitter
Cindy Gay
Cindy Gay, RDN, LD, retired from her 40-year career in retail services where she created the Healthy Cafe. She conducts culinary demos at the local farmers market and teaches in the lifelong learning institute. On most days, Cindy creates meals with whole ingredients. Her latest tools include a flour mill and pasta maker. There's so much to learn! Connect with her on Twitter and Pinterest.