Monday, August 5, 2013

Cherry, chocolate chip, carrot muffins

Hey y'all! As promised on Instagram and FaceBook this morning here is this delicious muffin recipe. I told ya you wouldn't believe what was in the muffins and let me tell ya you would never guess that these muffins were made with carrots! Better yet no oil/butter or milk! So lets get right to it shall we!

What you will need:
  • 1 and 1/4 Cups White Whole Wheat Flour
  • 1/2 tsp. Baking soda
  • 1/2 tsp. Cinnamon
  • 1/4 Cup Organic sugar
  • 1/4 Cup Light brown sugar, packed
  • 1/2 Cup + 2 Tbsp. Unsweetened applesauce
  • 1 Egg, lightly beaten
  • 10 Cherries, roughly chopped 
  • 2 Small carrots, finely grated
  • 1/3 Cup Chocolate chips

What to do:
  1. Preheat oven to 350F degrees. Grease muffin tins with coconut oil or use cupcake liners.
  2. In a large bowl, gently toss the flour, baking soda, and cinnamon. Set aside. 
  3. In a separate bowl, mix the brown sugar, organic sugar, and applesauce until together until no brown sugar lumps remain - a fork works well to break up the brown sugar here. 
  4. Add the beaten egg until fully incorporated. 
  5. Add the wet ingredients to the dry until just combined - do not overmix. Fold in the strawberries and chocolate chips.
  6. Divide the batter evenly between the muffin tins. Bake for 15-20 minutes
  7. Allow muffins to cool and enjoy! 
*Muffins stay fresh in an airtight container at room temperature for 7 days. Muffins can be frozen.
Recipe adapted from