Carrot Apple Muffins

A couple weeks ago we bought some Almond Poppyseed Muffins in the clearance bakery section at our local grocery store. I had no reason to buy them other than there were 15 mini muffins for $0.89. After bringing them home my toddler saw them on the counter and begged to have one. She ate 3 in the first sitting and the next morning wanted 2 more for breakfast with her banana. I had no idea when I bought them how much she would love them and my husband and I would consume zero! 

It got me thinking... why have I not pulled up some good muffin recipes and made big batches to freeze?  So I started looking for recipes, specially ones that included some veggies and whole wheat too. She loves squash so zucchini muffins are a must on the list but I wanted something different than those and banana ones. We already eat a lot of zucchini and banana breads. 

I found this recipe Whole Foods website and was a little skeptical but it turns out the whole family loves them! You can find the original recipe here... because as always I change it up a little bit! 

Carrot Apple Muffins

Ingredients:

• 1 1/4 cup whole wheat flour
• 1/4 cup cane sugar
• 1 teaspoon ground cinnamon
• 1/2 teaspoon non-aluminum baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon celtic sea salt
• 3/4 cup grated carrots
• 1/2 cup unsweetened applesauce
• 2 large eggs, lightly beaten
• 1/4 cup almond milk
• 1/4 cup coconut oil
• 1 teaspoon real vanilla extract

Directions:

Mix all ingredients together and place in muffin tins or mini muffin tins (line with papers and or spray with nonstick spray). Bake at 350 until done (20 mins for reg muffins and 10 mins for minis). Let cool enjoy! 

Kitchen Notes:

* These are great to freeze - I just put in a ziplock bag and labeled so I can pull them out for a quick breakfast later. 

* Want them as a sweet treat for dessert? Add a cream cheese or vanilla frosting! YUM