These remind me of a carrot cake, but I omit the raisins and added apple. I got this recipe from Life’s Daily Bread, when she came over to teach me how to mill fresh grains. I make these with fresh milled grain, organic produce and natural sugar alternatives like turbinado, sucanat or honey and I changed it up just a little bit from her original version.
I made these using a soft white wheat berry and ground it on the “pastry” setting so they would be lighter than bread flour. In addition, make sure your baking soda is “aluminum free”, it will say it on the label. Aluminum traces are linked back to Alzheimer’s and other diseases.
- 2 cups all-purpose or fresh milled flour
- 1 cup turbinado or sucanat, ¾ cup honey, or 1¼ white sugar (pick only one of these)
- 2 teaspoons baking soda (be sure to get aluminum free)
- 2 teaspoons cinnamon, ground
- 1 teaspoon kosher or sea salt
- 2 cups shredded carrots (2 large)
- 1 apple, peeled and shredded
- ½ cup plain yogurt
- ⅔ cup canola oil
- ½ cup walnuts, chopped
- ½ cup unsweetened coconut
- 3 eggs, beaten
- 2 teaspoons vanilla
- Preheat oven to 350 degrees.
- In a large bowl mix all wet ingredients (sugar, carrots, apple, yogurt, oil, eggs and vanilla).
- In a small bowl, mix all dry ingredients (flour, soda, cinnamon, salt, walnuts and coconuts).
- Mix flour mixture into wet mixture and mix just until coated. Don’t overmix it will cause muffins to be tough.
- Spray muffin tins or line with paper liners. Spoon mixture into muffin tins about ¾ full.
- Bake for 18-22 minutes, or until a wooden toothpick comes out clean.
See below for visual step-by-step directions:
Preheat oven to 350 degrees.
In a large bowl mix all wet ingredients (sugar, carrots, apple, yogurt, oil, eggs and vanilla).
In a small bowl, mix all dry ingredients (flour, soda, cinnamon, salt, walnuts and coconuts).
Mix flour mixture into wet mixture and mix just until coated. Don’t overmix it will cause muffins to be tough.
Spray muffin tins or line with paper liners. Spoon mixture into muffin tins about 3/4 full.
Bake for 18-22 minutes, or until a wooden toothpick comes out clean.
Recipe developed by Kelly Hancock ©2010 Faithful Provisions. For personal use only. May not be reproduced, reprinted or distributed for capital gain without prior permission from Kelly Hancock.
Kelly – thanks for sharing this recipe. As a weight loss surgery patient, I’m always on the lookout for healthy recipes. I can make this one using my low carb flour and sugar sub, and I think it will come out great. Thanks again!
I am in the middle of baking these muffins…. very excited about the recipe. Did you mean baking powder instead of baking soda? Since baking soda doesn’t contain alluminum I thought you may have meant baking powder… hoping they turn out 🙂 going to put one teaspon of each since I am not sure if the recipe is correct. Thanks so much!!
Same question as Catherine about the baking powder vs. baking soda. I’m going to assume you mean baking powder, since it does sometimes contain aluminum. Sounds like a great recipe. Thanks!