One October morning I needed to make muffins, but had zero milks. No regular milk, soy milk, or almond milk. Zero milks. So I combined a recipe for dairy-free muffins, a recipe for fall muffins, and tossed in a few extra ingredients. I set the timer, crossed my fingers, and ended up with my favorite muffins yet!
Prep Time: 15 min | Bake Time: 18-20 min | Yields: 12 muffins
- 3/4 cup white all-purpose flour
- 1/2 cup whole wheat flour
- 1/4 cup ground flax seed
- 1 cup old fashioned rolled oats
- 1/4 cup turbinado sugar
- 1/2 tsp salt
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp cinnamon
- 1/8 tsp cloves
- 1/8 tsp ground ginger
- 1/8 tsp allspice
- 1/2 cup craisins, raisins, dates, currants or whichever dried fruit you most love
- Squeeze of agave syrup or honey(more if you want these super sweet)
- 1 tsp pure vanilla extract
- 2/3 cup water
- 1/3 cup apple juice
- 2 eggs
- 6 tbspn coconut oil (melted then cooled to room temperature)
- 2 large carrots, shredded
Wash and dry the carrots then chop off a bit of both ends. Shred the carrots with a grater and set aside.
Preheat the oven to 400F.
Combine the dry ingredients and whisk together.
In a separate bowl, mix together the wet ingredients until thoroughly combined. Slowly add the wet ingredients to the dry mixture. Stir until just combined. Seriously. Don’t get too stir happy here.
Add a little more apple juice if needed.
Spoon or scoop the mixture into a greased muffin tin. Sprinkle each muffin with a bit of turbinado sugar for a sweet surprise.
Place muffins and reduce heat to 375 F (that initial burst of heat helps the muffins rise!). Bake for about 18-20 minutes until slightly brown and a toothpick comes out clean.
Enjoy with your favorite Fall tea or coffee!
- You can sub out the cinnamon, allspice, ginger, and cloves for about 1 tsp of pumpkin pie spice.
- Add 2 tbspn chia seeds for extra goodness.