Ingredients

The following ingredients have 18 Servings
  • 2 cups white whole wheat flour or all purpose flour
  • 2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon ground ginger
  • 3/4 cup coconut oil (melted)
  • 1 cup light brown sugar
  • 3 large eggs (room temperature)
  • 2 teaspoons vanilla extract
  • 1/2 cup unsweetened apple sauce
  • 1/4 cup plain greek yogurt
  • 2 cups carrots (shredded)
  • 1/4 cup old fashioned oats
  • 1/2 cup chopped walnuts

Instruction

  • Preheat oven to 350 degrees. Spray two muffin tins with cooking spray. In a large bowl combine flour, baking soda, salt, cinnamon, nutmeg and ginger, set aside.
  • Add the coconut oil and brown sugar to a stand mixer with the paddle attachment and mix until combined, 1-2 minutes.
  • Next add in the eggs, one at a time, beating after each addition and scraping the sides. Mix in the vanilla. (The mixture will be a little lumpy don't worry)
  • Add in the apple sauce and greek yogurt and mix until combined.
  • Add the dry ingredients in two additions to the stand mixer and mix just until combined. Do not overmix. By hand using a rubber spatula fold in the carrots, oats and walnuts.
  • Pour into the prepared muffin tins.
  • Bake for 20 minutes or until a tooth pick inserted comes out clean with just a few remaining crumbs.
  • Allow the muffins to cool in the muffin tin on a cooling rack until completely cool. Run a butter knife around the edges of each muffin and remove. Serve immediately and enjoy!