Description
Deliciously fluffy muffins filled with a vibrant mix of fruits and nuts, perfect for breakfast or brunch.
Ingredients
Scale
- 1 cup all-purpose flour
- 1 cup whole wheat flour
- 1 cup sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons cinnamon
- 1/2 cup vegetable oil
- 2 large eggs
- 1 cup shredded carrots
- 1 cup diced apples
- 1/2 cup crushed pineapple (drained)
- 1/2 cup chopped walnuts or pecans
- 1/2 cup raisins or dried cranberries
Instructions
- Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
- Whisk together the all-purpose flour, whole wheat flour, sugar, baking powder, baking soda, salt, and cinnamon in a large bowl.
- Mix the vegetable oil and eggs in a separate bowl until well combined.
- Stir the wet ingredients into the dry ingredients until just combined.
- Fold in the carrots, apples, pineapple, nuts, and raisins.
- Fill each muffin liner about 2/3 full with batter.
- Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.
- Allow to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Muffins can be made ahead of time and stored in an airtight container. They freeze well for up to three months.
Nutrition
- Serving Size: 1 muffin
- Calories: 220
- Sugar: 10g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 30mg