TT: Apple Carrot SuperMoist Muffins

These delicious Apple Carrot muffins were adapted from Katie’s recipe here. Not only did we need some scrumptious and nutritious muffins to fuel us for a morning surf session (more about this to follow), but we had an abundance of carrots in the fridge. Score!

Now, surfing. My three younger sisters love to surf and for a long time I have not been very jazzed about joining them. When I do, my competitive side comes out and if I am unable to do as well as them, I transform into a frustrated, sore, tired grouch. Inspired, however, by a quote from a holy man named Irenaeus, I have been trying to get out of my comfort zone more often. Irenaeus said, “The glory of God is man fully alive.” I think being fully alive looks like going on new adventures and challenging yourself, so when my sister suggested surfing at sunrise I got ready to get pumped up and we whipped up these muffins together.

In one bowl, mix the wet ingredients:

2 eggs

3/4 cup yogurt

1/2 cup olive oil

1/2 cup honey

2 tsp vanilla

In another bowl, mix the dry ingredients:

1 cup whole wheat flour

1 1/2 cup oats

2 tsp baking powder

1/4 tsp nutmeg

1/2 tsp cinnamon

1 tsp ginger

1/2 tsp salt

1/2 cup cranberries

Finally, combine the dry and wet ingredients and stir in:

1 1/2 apples, peeled and grated

~3 average sized carrots, peeled and grated

Bake at 375 degrees for 20 minutes. We were able to make 12 regular sized and 12 mini muffins with the batter and it was delicious! The muffins were SO moist (when poked with a knife, the knife should come out clean even if the muffins still feel a little squishy) and very flavorful. YUM!

These muffins are for hiking fuel, road trip snacking, or to sweeten up a simple summer day. Enjoy!


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