Ingredients
Scale
- 1 cup all-purpose flour
- 1 cup whole wheat flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup grated carrots
- 1 cup grated apple
- 1/2 cup chopped nuts (walnuts or pecans)
- 1/2 cup raisins or cranberries
Instructions
- Preheat your oven to 350°F (175°C) and grease a muffin tin or line it with muffin liners.
- In a large bowl, mix the all-purpose flour, whole wheat flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- In another bowl, whisk together the brown sugar, granulated sugar, vegetable oil, eggs, and vanilla extract until well combined.
- Add the wet ingredients to the dry ingredients and mix until just combined.
- Fold in the grated carrots, grated apple, chopped nuts, and raisins.
- Divide the batter evenly among the muffin cups, filling each about 3/4 full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
Notes
Store the muffins in an airtight container at room temperature for up to 3 days. For longer storage, freeze them for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 muffin
- Calories: 205
- Sugar: 12g
- Sodium: 180mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 40mg