Description
Naturally sweet, tender, and full of fruit and spice, these muffins are like a cozy bite of morning sunshine. Packed with raisins, walnuts, carrot, apple, and pineapple, they’re the perfect wholesome snack or breakfast—moist, nourishing, and delightfully flavorful.
Ingredients
1 cup raisins, plumped in hot water or tea for 10 mins
1 cup walnuts, toasted
3 ½ cups whole wheat pastry flour
½ cup buckwheat flour (or additional whole wheat flour)
3 tsp baking soda
2 tbsp cinnamon
2 tsp ground ginger
2 tsp salt
6 large eggs
½ cup honey
1 cup brown sugar (or coconut sugar or granulated sugar + 1 tsp molasses)
2/3 cup avocado oil
2 cups grated carrots (about 2 medium)
2 cups shredded apple (about 2 large tart apples)
4 tbsp lemon juice
1 ½ cups crushed pineapple (or applesauce, banana, or pumpkin)
2 tsp lemon zest
3 tsp vanilla extract
Instructions
Preheat oven to 350°F (175°C). Line or grease a muffin tin (or two).
In a large bowl, mix flours, baking soda, cinnamon, ginger, and salt.
In another bowl, whisk eggs, honey, sugar, oil, lemon juice, zest, and vanilla.
Stir in grated carrots, apple, and pineapple. Drain raisins and add them along with walnuts.
Combine wet and dry mixtures until just blended—don’t overmix.
Scoop batter into muffin cups (about ¾ full).
Bake for 22–26 minutes, until golden and a toothpick comes out clean. Cool on a rack.
- Prep Time: 20 mins
- Cook Time: 25 mins
- Category: Dessert
Nutrition
- Calories: 220
- Fat: 10g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 4g