Carrot-Apple Muffins
Description
These tender, lightly sweetened, moist apple-carrot muffins taste like carrot cake, spice cake, and apple cake combined. They're a perfect treat for breakfast.
Ingredients
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1 1/2 cups all-purpose flour
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1/2 cup old-fashioned oats
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1/4 cup brown sugar
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1 1/2 teaspoons baking powder
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1 1/2 teaspoons ground cinnamon
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1/2 teaspoon baking soda
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1/4 teaspoon salt
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1/4 teaspoon ground nutmeg
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1 cup low-fat vanilla Greek yogurt
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1/3 cup buttermilk
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1/4 cup vegetable oil
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1 large egg, lightly beaten
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1 teaspoon vanilla extract
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3/4 cup peeled and grated apple
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3/4 cup peeled and grated carrots
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1/3 cup chopped walnuts, lightly toasted
Directions
1
Preheat the oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin or line cups with paper liners.
2
Stir together flour, oats, brown sugar, baking powder, cinnamon, baking soda, salt, and nutmeg together in a large bowl. Whisk together yogurt, buttermilk, oil, egg, and vanilla extract in a second bowl. Fold flour mixture into yogurt mixture, mixing just until combined and flour disappears. Stir together apple, carrot, and walnuts in a separate bowl; gently fold into the batter. Divide batter evenly among the muffin cups.
3
Bake muffins in the preheated oven until golden brown or a toothpick inserted in the center comes out clean, 17 to 19 minutes.
4
Cool muffins in the tin for 5 minutes. Transfer to a wire rack to cool completely.