Apple Carrot Spice Muffins

 

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Dear Apple,

On behalf of us fall-crazed, boot-leggings-scarf-wearing, PSL-sipping, can’t even, “basic” girls out there–I would like to take this moment to formally apologize.  We have wrongfully elevated the stringy, seed-infested, slimy (yet somehow addictive?) pumpkin over all other fall produce. And where has it brought us? To places pumpkin and pumpkin spice flavoring should never go: Yogurt; Margarine; Vodka; Lasagna Noodles; Gum; Pringles. The list goes on so long, I literally can’t even.

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Thanks for the mug, Jaclyn!

And yet, there you sit hang:  lowly, humble (yet kinda-expensive) Apple.  You boast beautiful reds, greens, yellows and pinks, you do it all year long, and yet you don’t seem to get the recognition you deserve. But, when I got an unexpected email reminding me to bring a breakfast bread to my mom’s group, it wasn’t a pumpkin that I reached for to grind up into muffin batter (although if I had a can of pumpkin puree, let’s be honest I probably would’ve just used that–I have a problem) it was an apple.  So here it is, a basic girl’s fall muffin recipe, using an apple. And some carrots too.

And apple…er, I mean pumpkin spice.  Sorry again. Order some here!

Ingredients:

  • ½ cup applesauce
  • 2T butter, melted
  • 1 egg
  • 3 Tablespoons each of Honey and Maple Syrup*
  • 1 cup of milk
  • ½ cup each of carrots and apples, pulsed in a food processer
  • 1 ½ T pumpkin spice
  • ½ t salt
  • 1 T baking soda
  • 2 cups of flour or 2 cups of oats, blended in food processer until fine for a GF, whole-grain alternative

*you could just use brown sugar if you want to be one of those people who uses processed sugar, but don’t worry, I won’t judge you. Unless you feed your children that garbage.

Directions:

Mix all ingredients together but DO NOT OVERMIX. That is the one thing to remember when making muffins. The less you mix, the better. I usually like to blend everything except the flour in a bowl together, then add the flour last and mix just until I don’t see big pieces of flour anymore.

Pour into greased mini-muffin tin and bake at 350° for 15-20 minutes.

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And there you have it, a healthy muffin that people of all ages will enjoy. Even pumpkin-lovers. And gluten intolerant people.

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