DEE'S HEALTHIER CARROT APPLE MUFFINS

Dee's Healthier Carrot Apple Muffins image

Provided by Dee Stillwell

Time 40m

Number Of Ingredients 30

Previous Next

WET INGREDIENTS
3/4 c plain greek yogurt
1/2 c coconut oil
1/4 c pure maple syrup
1/4 c agave syrup or necter (use 1/4 c more maple syrup if unavailable)
1/4 c granulated honey (or stevia in the raw if unavailable)
2 eggs, room temp
2 tsp vanilla extract
1 tsp butter flavoring
1/2 lb very finely chopped carrots, a 1/2 sm bag or 3 medium
2 apples, peeled and chopped in small pieces
DRY INGREDIENTS
1/2 c coconut flour
1/2 c almond flour
1/2 c tapioca flour
1/2 c gluten free flour, or ww pastry flour(if not making them gluten free)
2/3 c quick oats
1/3 c ground flax seed, about 1/4 c b4 grinding
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1 tsp sea salt
2 tsp apple pie spice, or equivilent
1 tsp cinnamon
1/2 tsp each of ground ginger and nutmeg
2/3 c dry fruit ie: raisins, craisins, or even dark chocolate chips
STREUSEL TOPPING
2 Tbsp each of coconut oil(or butter), brown sugar, any flour, & ground flax seed
1/4 c each of quick oats and sliced almonds
1 Tbsp each of sesame, sunflower, or pumpkin seeds (optional)
1/2 tsp apple pie spice & a dash of sea salt

Steps:

1. I use the food processor with the chopping blade to prepare the carrots and apples. Chop until carrots are very finely chopped. remove from FP bowl and set aside. Chop apples to about 1/2 inch dice and set aside. Grind flax seed. Mix streusel topping and set aside. Measure out all dry ingredients, mix well and set aside.
2. Preheat oven to 375 degrees. Cream all wet ingredients in mixer bowl. Make sure eggs and yogurt are not ice cold from the fridge, so they don't solidify the coconut oil. Mix in the dry ingredients just until combined. Fold in dry fruit, nuts, or ?.
3. Scoop the batter into lined muffin tins almost 3/4 full. Top with streusel mixture. Bake for about 25 minutes or until light brown. Enjoy!