Spring morning muffins
Who isn't inspired by spring bunnies nibbling on carrots?Maybe you’re just looking for a treat to keep up your energy while waiting for the eclipse? These muffins pack in extra fruits, veggies and fiber for a great on-the-go spring breakfast.
Ingredients
- 2 cups shredded carrots about 4
- 1 apple shredded
- 1 stick butter or vegan butter, melted
- 3 eggs substitute flax eggs for vegan version
- 1 tsp vanilla
- 2 cups flour
- ½ cup sugar
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp cinnamon
- Pinch of salt
- 1 cup mixed dried fruits nuts and unsweetened coconut (pick your favorites!) Dried cherries, golden raisins, walnuts are a nice mix.
Instructions
- Mix together butter, sugar, eggs, vanilla. Add in dry ingredients. Mix to combine.
- Gently fold in shredded carrots and apple, and dried fruits and nuts.
- Scoop into 12 greased muffin cups.
- Bake at 375 degrees Fahrenheit for 25-30 minutes.
- Serve warm with butter or cool and add cream cheese frosting to turn these into healthier cupcakes.
Notes
