Carrot and Apple Muffin Delight

Ingredients

• 1 ½ cups all-purpose flour
• ½ cup old-fashioned oats
• ¼ cup brown sugar
• 1 ½ teaspoons baking powder
• 1 ½ teaspoons ground cinnamon
• ½ teaspoon baking soda
• ¼ teaspoon salt
• ¼ teaspoon ground nutmeg
• 1 cup low-fat vanilla Greek yogurt
• ¼ cup vegetable oil
• 1 large egg, lightly beaten
• 1 teaspoon vanilla extract
• ¾ cup peeled and grated apple
• ¾ cup peeled and grated carrots

Directions

Gently heat your oven to 350°F (175°C) and either grease a 12-cup muffin tin or line it with paper liners. In a big bowl, mix together the flour, oats, brown sugar, baking powder, cinnamon, baking soda, salt, and nutmeg. In another bowl, whisk the yogurt, buttermilk, oil, egg, and vanilla until everything is well combined. Gently fold the dry ingredients into the wet ones, stirring just enough to combine—don’t overmix. In a separate bowl, toss the chopped apple, grated carrot, and walnuts, then fold these into the batter. Spoon the mixture evenly into your muffin cups and pop them in the oven. Bake for about 17 to 19 minutes, until the muffins turn golden and a toothpick comes out clean. Let them cool in the pan for a few minutes before transferring to a wire rack to cool completely.