Ingredients
- 1 cup whole wheat flour
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 2 teaspoons baking soda
- ¼ teaspoon ground cinnamon
- 4 eggs
- ¾ cup brown sugar
- 3 cups shredded carrots
- 1 orange, zested
Why This Recipe Is A Favorite
These muffins are a delicious way to enjoy wholesome ingredients. The natural sweetness from the orange and carrot makes them moist and flavorful without needing much sugar. They are perfect for a healthy snack or a quick breakfast.
Chef's Cooking Tips
- Use fresh orange zest for the best citrus flavor.
- Don’t overmix the batter to keep the muffins light and tender.
- Check doneness by inserting a toothpick in the center; it should come out clean.
- Don’t overmix the batter to keep the muffins light and tender.
- Check doneness by inserting a toothpick in the center; it should come out clean.
Directions
Warm your oven to 350°F (175°C). Prepare a muffin tin by greasing it or lining it with paper liners. In a large bowl, sift together the whole wheat flour, all-purpose flour, baking powder, baking soda, and cinnamon. In another bowl, whisk the eggs, brown sugar, applesauce, and vegetable oil until everything is well combined. Pour the wet ingredients into the dry ones and gently stir just until everything is moistened. Then fold in the grated carrots and orange zest. Divide the batter evenly among the muffin cups. Pop them in the oven and bake for about 30 minutes, or until a toothpick inserted into the center comes out clean. Let them cool a bit before enjoying!
Serving Options
Serve warm with a pat of butter or a drizzle of honey. They also pair nicely with a cup of tea or fresh fruit for a balanced start to your day.
Storage Suggestions
Store muffins in an airtight container at room temperature for up to three days. For longer storage, freeze them individually wrapped and thaw before eating.
