Stonebridge Carrot Apple Coconut Mini Muffins

Stonebridge Carrot Apple Coconut Mini Muffins
A hearty and healthy recipe from the fall harvest! This makes three dozen and freezes well. If you don't have a mini muffin pan, use a regular pan and fill 3/4 full for a dozen or so regular muffins.
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  1. 1 1/8 cups whole-wheat pastry flour or GF baking mix
  2. 1 teaspoon baking soda
  3. 1 teaspoon ground cinnamon
  4. ¼ teaspoon salt
  5. 2 large eggs
  6. ½ cup olive oil
  7. 1 tablespoon honey or agave
  8. 1/3 cup dark brown sugar—do not pack
  9. 3/4 cup (2 medium) apples, grated, and juices reserved
  10. 3/4 cup grated carrots (3 med carrots)
  11. 1/2 cup unsweetened shredded coconut
  1. Preheat oven to 375 degrees. Grease three dozen mini-muffin tins (one dozen regular muffins) or use mini papers.
  2. In Cuisinart, grate carrots and apple, reserving juice.
  3. In a medium mixing bowl, whisk together flour, baking soda, cinnamon and salt.
  4. In a large bowl, combine the eggs, olive oil, honey, brown sugar, grated apple/carrot and juices, and coconut.
  5. Using a spatula, fold the dry ingredients into the wet mixture until just combined.
  6. Using two spoons, fill each muffin cup 3/4 of the way up, and bake for about 15 minutes for mini-muffins and about 20 to 22 minutes for regular muffins. The muffins are finished baking when an inserted toothpick comes out clean.
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