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Cinnamon Carrot Walnut Muffins

August 18, 2016

If you’re gonna eat a sweet, might as well get some veggies with it, right? These muffins do just that! They have loads of healthy ingredients, yet satisfy the sweet tooth. Serve with juice, and you have a great breakfast. I found this recipe at Joy of Baking.com.

1/2 cup chopped walnuts
2 cups grated raw carrot (about 3 peeled carrots)
1 large apple, peeled and grated
2 cups all-purpose flour
1 1/4 cup granulated white sugar
3/4 teaspoon baking soda
1 1/2 teaspoon baking powder
1/2 teaspoon salt
1 1/2 teaspoon cinnamon
1 cup sweetened shredded coconut
3 large eggs
3/4 cup canola oil
1 1/2 teaspoon pure vanilla extract


  • Pre heat oven to 350 degrees F.
  • Place paper liners in 18 muffin cups.
  • Peel and finely grate carrots and apples. Set aside.
  • In a large bowl, whisk together flour, sugar, baking soda, baking powder, salt, and cinnamon.
  • Stir in coconut and walnuts. Set aside.
  • In a separate bowl, whisk together eggs, oil, and vanilla.
  • Fold wet ingredients, along with grated apples and carrots, into flour mixture. Stir until just moistened. (Be careful not to over-stir, or muffins will be tough.)
  • Evenly divide batter between prepared muffin cups.
  • Bake 25 minutes, or until toothpick inserted in the center comes out clean.
  • Remove from oven and cool on rack for 10 minutes. Serve warm.
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