Carrot, Apple, Nuts, and Seeds Muffins

These muffins have it all. A fruit, a vegetable, whole grains, nuts, and seeds.

The recipe is adapted from Ottolenghi, a great resource for Mediterranean-inspired and just plain tasty recipes.

These muffins are great for breakfast, lunch boxes, and afternoon snacks.

Servings: 24

Ingredients

2 cups whole-wheat flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
A pinch of salt (about 1/8 teaspoon)
4 eggs
1 cup canola oil
1 cup Turbinado sugar (you can also reduce the amount of sweetener or try Agave or maple syrup)
2 teaspoons vanilla
1 cup grated carrots
1 cup grated Granny Smith apples (about 1 large apple)
1 cup pecans, roughly chopped
1 cup unsweetened flaked coconut

Topping:

Start by making the topping.
In a bowl, stir together the butter, flour, and sugar. Rub with your fingertips until the butter is incorporated and you have a crumbly texture.
Mix in the oats and the seeds and then the water, oil, and honey. Stir everything together until it has a moist, sandy texture. Set aside.
Preheat the oven to 325 F. Line a muffin tray.
Sift together the flour, baking powder, cinnamon, and salt.
In a large mixing bowl, whisk together the eggs, oil, sugar, vanilla, and grated carrot and apple.
Gently fold in the nuts and coconut and then the sifted flour mixture. Do not overmix, and don’t worry if the batter is lumpy and irregular.
Spoon into the lined tins and scatter with topping generously over the top.
Bake for about 25 minutes, until a skewer inserted in the center comes out clean.
Remove the muffins from the tins when they’re just warm and allow them to cool completely before serving.