Diva Tasting: Apple Cinnamon Muffins…

Apple Cinnamon Muffins


Cooking Spray

2 Cups Whole Wheat Flour

1 Cup Rolled Oats

1 Teaspoons Baking Powder

1 ½ Teaspoons Baking Soda

2 Teaspoons Ground Cinnamon

1 Teaspoon Ground Ginger

½ Teaspoon Salt

¼ Teaspoon Ground Nutmeg

½ Cup Pure Maple Syrup

1 Cup Greek Yogurt

½ Cup Half n Half

½ Cup Unsweetened Applesauce

4 Eggs

2 Teaspoons Vanilla Extract

2 Cups Finely Shredded Carrots

1 Cup Shredded Apple

½ Cup Finely Chopped Crystallized Ginger

½ Cup Raisins (Optional)

1 Cup Chopped Walnuts


Step 1 Preheat the oven to 350 degrees F (175 degrees C). Spray 16 muffin cups with cooking spray or line with paper liners.

Step 2 Stir together flour, oats, baking powder, baking soda, cinnamon, ground ginger, salt, and nutmeg in a large bowl. Whisk together maple syrup, Greek yogurt, half-and-half, applesauce, eggs, and vanilla extract in a second bowl until thoroughly combined. Add maple syrup mixture to flour mixture and stir until just combined. Fold in carrots, apple, crystallized ginger, raisins, and walnuts.

Step 3 Divide batter evenly between 24 prepared muffin cups, filling each just below the top.

Step 4 Bake in the preheated oven until tops spring back when lightly pressed and a toothpick inserted into the center of one of the muffins comes out clean, 18 to 25 minutes. Cool in the tins for 5 minutes. Transfer to a wire rack to cool completely.


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