Here's my recipe for Carrot Walnut Cranberry Muffins, a perfect side to bowl of hot chili or cup of warm apple cider. These Fall muffins are chock-full of walnuts, cranberries, carrots, yogurt and oats making them a healthy choice, too.
Ingredients
2 cups all purpose flour
Instructions
Preheat the oven to 350 degrees. Grease a 12 muffin cup pan. Sift together flour, oatmeal, baking powder, baking soda, salt, cinnamon, nutmeg and stevia. In a large mixing bowl, mix together eggs, oil, yogurt, and vanilla. Stir in carrots, then dry ingredients in two additions. Fold in walnuts and cranberries. Spoon into muffin cup pan.
Ingredients
2 cups all purpose flour
1 cup raw oats
1 Tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1/2 cup stevia, baking blend
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
2 large eggs
1/2 cup vegetable oil
1 1/2 cups plain greek yogurt
1 teaspoon vanilla extract
1 cup carrots, grated
1/3 cup dried cranberries
1/2 cup walnuts, chopped
Instructions
Preheat the oven to 350 degrees. Grease a 12 muffin cup pan. Sift together flour, oatmeal, baking powder, baking soda, salt, cinnamon, nutmeg and stevia. In a large mixing bowl, mix together eggs, oil, yogurt, and vanilla. Stir in carrots, then dry ingredients in two additions. Fold in walnuts and cranberries. Spoon into muffin cup pan.
Bake for 25 minutes or until toothpick inserted comes out clean. Remove pan from oven and cool on a wire rack for 10 minutes. Use a butter knife to lift the muffins out of the pan. Cool completely before storing in an air tight container.
This recipe also contains two of the Superfoods: walnuts and yogurt. As a side note: make sure to buy the baking blend stevia. It can be found under the brand name Truvia in the grocery store. Enjoy!
