MARCH – I hate MARCH. So little is new – we still have crap weather in our neck of the woods, and it seems like NOTHING is in season. What’s a girl to do? Well – I checked out the fridge – Apples, Oranges (boring, boring) and maybe Carrots? – STILL BORING. But guess what? I managed to come up with our Healthy Apple Orange Carrot muffins and these suckers are definitely NOT boring. I know, I know – they are still just a muffin – how exciting can they be? Well peeps – we are in the midst of a pandemic – buying a new MASK is exciting these days, so don’t judge and give these a try!Jump to Recipe Print Recipe
Where we live, our teens are back in high school full time, and while they spend much of their time masked, sitting side by side in class, they still have to eat lunch. It doesn’t hurt to put something a little interesting in their lunch that is healthy and delish. Our kids are thrilled these days by the smallest of gestures.
These muffins are totally created by MOI! I tried them a bunch of different ways, and I’m sure my family is sick of trying my “Healthy Apple Orange Carrot Muffins” but I wanted to get them just right.
The first couple of times they broke apart just a little too easy. On another trial, they were a little too sweet (my family didn’t mind that 🙂 ) And another attempt resulted in a sawdust type texture – “these are gross, mom!”
Finally I created the perfect combination of not too sweet, moist, healthy and still delicious.
Ok – so here are a few things I will say about these muffins.
Dice your apples to a nice size – not too big – because if they are too big they don’t soften nicely in the oven. When grating the carrots, use the smaller side of the grater – finer carrot creates the sweetness you want, and makes the carrot less “obvious” in the muffin. Don’t be shy with the orange. I used a nice sized navel orange and zested the entire thing into my batter.
If you know us here at Mojo and Moxie, we are cinnamon FREAKS – in this recipe I have toned down the cinnamon, but feel free to add a little more than the recipe calls for if you like your spices! The same goes for the nutmeg and ginger – feel free to use your discretion!
Here are a few of the ingredients I like to use –
FLOURS – We use Canadian brand, NUNWEILERS for the spelt flour. I love their zip top bag that keeps flour from going rancid and is easy pouring. I used a Gluten Free Oat Flour from Only Oats. Danni and I have a soft spot for this Canadian company which does an amazing job at bringing a pure gluten free product to Canadian bakers. Maybe we ARE prairie girls at heart 🙂
Now – for my friends approaching, or steeply entrenched in “midlife” – I’ve got a secret…
I actually quite often add Collagen powder to my muffin recipes and these healthy apple orange carrot muffins are no exception. If you want to know a bit more about collagen and its benefits check out Danni’s full blog post HERE but in short, why not give yourself a little skin boost? Can’t possibly hurt – am I right ladies?
So now, if I haven’t fully convinced you to try these – do you have some apples that look a little worse for wear in the fridge? A few odd carrots not suitable to eat raw? How about an orange that has been siting there a few months? Come on – you know you want to! Let us know what you think!
Healthy Apple Orange Carrot Muffins
- 1 1/2 cups spelt flour
- 1/2 cup gluten free oat flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1 – 2 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp ginger
- 1/4 tsp salt
- 2 eggs
- 4 tbsp coconut oil (melted)
- 1/2 cup maple syrup
- 1/4 cup unsweetened almond milk
- 3 tbsp fresh orange juice
- zest of one orange
- 1/2 cup carrot
- 1 1/2 cup diced apples (one large apple)
- Preheat oven to 375 F.Line muffin tins with muffin liners or spray with cooking spray.Mix all dry ingredients in a large bowl. In a separate bowl mix all wet ingredients and fruit. Gradually add all wet ingredients to dry and mix until just combined. Fill muffin tins 3/4 full and bake for approx. 12 – 15 minutes on middle rack in oven.Let cool a few minutes before turning out on racks to completely cool. Store in zip top bags on the counter (about 5 days) or in the freezer (about 3 months)
If we’ve caught you with snacks on your mind, why not check out some of our other fav’s – March is just the month to bury yourself in baked goods, right?
Happy March everyone!