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“I was looking for a delicious, fiber filled muffin to make for the Yogi's at my favorite yoga studio and happened upon this little gem. This was a HIT with everyone that ate one.”
READY IN:
30mins
SERVES:
18
YIELD:
18 Muffins
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 350°F and oil eighteen 1/2-cup muffin cups, or use liners.
  2. Into a large bowl sift together flour, baking soda, cinnamon, and salt and whisk in sugar. Coarsely shred carrots to measure 2 cups (I pulse in food processor) and chop nuts. Add shredded carrots and nuts to flour mixture with raisins and coconut and toss well. Peel and core apple and coarsely shred.Stir shredded apple into flour mixture, mix well.
  3. In a bowl whisk together eggs, oil, and vanilla. Add to flour mixture, stirring until batter is just combined well. Divide batter among muffin cups, filling them three fourths full, and bake in middle of oven until puffed and a tester comes out clean, 15 to 20 minutes.
  4. Cool muffins in cups on racks 5 minutes before turning out onto racks to cool completely. Muffins keep in an airtight container at room temperature 5 days.

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