Adapted from Joy of Baking
I made those muffins in the past and they were a real success. My husband asked me over and over to make them again, so today I finally decided to do so adding a few extra ingredients such as the walnut oil. You can definitely use them as a breakfast (or all-day) treat considering the carrots, apple and nuts in them. A perfect way to start your day!
Makes: 12 Muffins
Prep Time: 20 minutes
Baking Time: 20-25 minutes
- 1/4 cup/ 35 g pecans toasted and coarsely chopped
- 1 1/2 cups/ 175 g grated raw carrot
- 1 cup/ 165 g peeled and grated apple
- 1 1/3 cups/ 175 g all-purpose flour
- 3/4 cup/ 50 g granulated white sugar
- 1/2 tsp baking soda
- 1 tsp baking powder
- 1/4 tsp salt
- 1 tsp ground cinnamon
- 1/2 cup/ 45 g unsweetened shredded coconut
- 2 large eggs
- 1/2 cup/ 120 ml canola oil (I had some walnut oil available so I made half canola half walnut oil to bring out more the nut taste)
- Half a vanilla pod (or half a tsp of vanilla extract)
Preheat oven to 350 °F/ 180 °C and place rack in center of oven. Place paper liners in 12 muffin cups.
Toast the pecans for about 8 minutes or until lightly browned and fragrant. For this place them in the oven since it is already warming up. Let cool and then chop coarsely.
Peel and finely grate the carrots and apple. Set aside.
In a large bowl whisk together the flour, sugar, baking soda, baking powder, salt, and ground cinnamon. Stir in the nuts and coconut.
In a separate bowl whisk together the eggs, oil(s), and the vanilla beans (or extract). Fold the wet ingredients, along with the grated carrot and apple, into the flour mixture, stirring just until moistened. Evenly divide the batter between the prepared muffin cups and bake for 20 – 25 minutes or until a toothpick inserted in the center comes out clean.
Remove from oven and let cool on a wire rack.