Carrot Apple Breakfast Muffins

Instructions

1. Step 1

   Heat the oven to 190°C. Line a 12-cup muffin tin with paper liners.

   Cookware: 12-Cup Muffin Tin

2. Step 2

   Whisk the whole wheat flour, oats, baking powder, baking soda, cinnamon, and salt together.

   Ingredients used: 8 gr Baking Powder, 2.5 gr Baking Soda, 220 gr Flour, 4 gr Ground Cinnamon, 80 gr Rolled Oat, 1.5 gr Salt

   Cookware: Medium mixing bowl, whisk

3. Step 3

   In the large bowl, whisk the eggs and brown sugar until evenly blended.

   Ingredients used: 100 gr Brown Sugar, 2 piece Egg

   Cookware: Large Mixing Bowl, whisk

4. Step 4

   Whisk the yogurt, canola oil, and vanilla extract into the egg mixture.

   Ingredients used: 60 ml Canola Oil, 120 gr Plain Yogurt, 5 ml Vanilla Extract

   Cookware: Large Mixing Bowl, whisk

5. Step 5

   Add the dry mixture to the wet mixture and fold just until no dry flour remains.

   Cookware: Large Mixing Bowl, Medium mixing bowl, Silicone spatula

6. Step 6

   Fold in the grated carrot, grated apple, and chopped walnuts until evenly distributed.

   Ingredients used: 1 piece Apple, 150 gr Carrot, 60 gr Walnut

   Cookware: Large Mixing Bowl, Silicone spatula

7. Step 7

   Divide the batter evenly among the 12 lined cups. Bake at 190°C until the tops spring back and the centers reach about 96°C.

   Timer: 30 min (fixed)

   Cookware: 12-Cup Muffin Tin

8. Step 8

   Cool the muffins in the tin for 5 minutes, then transfer them to a wire rack to cool further.

   Timer: 15 min (fixed)

   Cookware: 12-Cup Muffin Tin, wire rack