Super Moist Muffins
Ingredients
- 1/2 cup brown sugar (light or dark) ⓘ
- 1/3 cup applesauce (no sugar added) ⓘ
- 1/3 cup sunflower oil (or oil of your choice-I like Ghee here too) ⓘ
- 2 eggs ⓘ
- 1 teaspoon vanilla ⓘ
- 3/4 cup all-purpose flour ⓘ
- 3/4 cup whole wheat flour ⓘ
- 2 tablespoons wheat germ (optional but adds a lot of folic acid and fiber) ⓘ
- 2 teaspoons baking powder ⓘ
- 1 teaspoon baking soda ⓘ
- 1 teaspoon cinnamon ⓘ
- 1/4 teaspoon salt ⓘ
- 1 cup lightly drained crushed pineapple ⓘ
- 1 cup grated carrot (not matchstick carrots) ⓘ
Instructions
- Preheat oven to 375 degrees F.
- In a large mixing bowl and by hand, stir together the brown sugar, applesauce and oil until well combined.
- Add both eggs and vanilla and whisk until well combined.
- Set aside and combine dry ingredients well in a seperate bowl.
- Stir dry ingredients into previously set aside wet ingredients just until combined. Do not overmix.
- Stir carrot and pineapple into batter.
- Spray your muffin pan very well with nonstick spray. Get the sides good so your muffins release well -- yes, even if you use nonstick (I do too).
- Using a 1/4 cup measuring tin for mini muffin pan or 1/2 cup tin for regular muffin pan, fill holes almost full and bake approx 15 minutes for mini muffins or 20 minutes for regular. Your oven may vary, but a toothpick inserted into middle muffin hole should be moist, with a few crumbs, but not sticky wet.
- Feed your flock and enjoy!
Nutrition & Diet Analysis (per serving)
1145
kcal
57% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).