Grateful Carrot and Apple Muffins

carrot muffin #3 Yippee I did it!  After two somewhat “fails” even though I ate every one… 😉 I have modified a Carrot Bread recipe to one I am comfortable sharing! This is modified from the Crazy Plates Cookbook  “The Grateful Bread”  by Janet and Greta Podleski.



Mix the following dry ingredients together:

1 1/2 cups Nutri Flour (tastes like white but has added fiber)

1 cup Rolled oats (not instant)

1/2 cup Sugar

2 tsp Baking Powder

2 tsp Sugar Cinnamon

1/2 tsp Salt

1/4 tsp Ground Nutmeg

1/3 cup Shredded UN Sweetened Coconut

Mix wet ingredients Separately 

1/2 Cup Skim Evaporated Milk (not the sweetened milk)

1/2 cup Egg Whites (I use Free range)

1/2 Cup Applesauce 1/4 Cup Coconut Oil (melt in pan and cool a bit so as not to cook egg whites)

2 tsp Vanilla 1 1/2 Cups Grated Apples (I left skin on)

1 Cup Grated Carrots (do not peel first)

1/2 cup Raisins (optional)

Preheat oven to 375 Degrees F.  After mixing wet ingredients and dry ingredients mix them together until moistened. I put them in Foil cupcake liners.

Bake for 30-45 minutes until a toothpick comes out clean.   Enjoy!