A client recently shared one of her homemade muffins with me. I think she was trying to sweeten me up so I’d take it easy on her It worked. This was one of the best homemade “healthy” muffins I ever tried and at 14 grams of sugar per muffin compared to the 30+ grams of typical muffins, it is a healthier option for us and the kids.
She got the recipe from Whole Foods and you can check out their gluten free version here >
- 1 1/3 cups whole wheat pastry flour
- 1/2 cup sugar
- 1/4 cup packed natural brown sugar
- 1 1/2 teaspoons baking soda
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 2 eggs
- 2/3 cup canola oil
- 1 teaspoon vanilla extract
- 1 Fuji apple, cored, peeled and diced
- 1/2 cup seedless raisins
- 1/2 cup grated carrots
- 1/2 cup walnuts, finely chopped
- 1/4 cup plus 2 tablespoons dried flaked unsweetened coconut, divided
Preheat oven to 350°F. In a large bowl, mix together flour, sugar, brown sugar, baking soda, cinnamon and salt; break up any brown sugar lumps with your fingers or a wooden spoon.
In a separate bowl, whisk together eggs, oil and vanilla, then add to flour mixture and stir just until combined. Add apples, raisins, carrots, walnuts and 1/4 cup of the coconut and stir gently until well combined.
Spoon batter into 16 paper-lined muffin tins, filling each about 2/3 full. Top evenly with remaining 4 teaspoons coconut and bake for 25 to 30 minutes, or until cooked through.
Per serving (1 muffin): 200 calories (110 from fat), 12g total fat, 1.5g saturated fat, 25mg cholesterol, 170mg sodium, 21g total carbohydrate (2g dietary fiber, 14g sugar), 3g protein