When I first looked at this recipe, what struck me was how few muffins it made (6) and how many calories they were! (346) My first change with the recipe was to make them smaller, so I ended up with 12, and obviously just by doing that the calories were much less. Packed full of fruit, pumpkin seeds, and coconut, these are really a great snack that are a good substitution for a granola bar.
1 1/2 cups flour
1 tsp baking powder
1 tsp cinnamon
1/2 tsp baking soda
1/4 tsp salt
1 egg
1/2 cup brown sugar
1/3 cup plain yogurt
3 tbsp vegetable oil
1 cup grated carrots
1/2 cup grated apple
1/4 cup raisins or dried cranberries (I used a mixture of dried cherries/blueberries/cranberries)
1/4 cup unsalted pepitas (hulled pumpkin seeds)
1/4 cup coconut
In a medium sized bowl, whisk together the flour, baking powder, cinnamon, baking soda, and salt. Set aside.
In a different bowl, whisk together the brown sugar, yogurt, and vegetable oil. Combine with the flour mixture. At this point, I found that the mixture was far too dry so I added about 1/2 cup of buttermilk. Stir in the grated carrot, apple, cranberries, pepitas, and coconut.
Fill paper lined muffin cups, sprinkling with a little extra coconut over top. Bake for about 20 minutes until the tops are firm to the touch (not squishy, but set) . Remove to a cooling rack.
Makes 1 dozen muffins.
