Makes 12 large muffins
½ cup maple syrup
½ cup honey
1 cup shredded carrots*
1 cup shredded apple *
1 teaspoon cinnamon
¼ teaspoon freshly grated nutmeg
¼ cup canola oil
¼ cup apple butter
1 teaspoon vanilla extract
1 cup milk
1 cup unbleached organic all-purpose flour
1 cup whole wheat pastry flour
2 teaspoons baking soda
½ teaspoon kosher salt
½ cup chopped walnuts, divided (optional)
*Shred fruit using a box grater or a food processor fitted with the shredding blade
Preheat oven to 350°F. Line a 12-cup muffin pan with paper liners or spray with nonstick cooking spray. In a medium saucepan, combine maple syrup, honey, carrot, apple, cinnamon, nutmeg, canola oil, apple butter, vanilla and milk. Heat on low for 2- 3 minutes, mixing well – set aside to cool for 5 minutes.
In a large bowl, sift together dry ingredients (flours, baking soda and salt). Combine fruit mixture to dry ingredients to form batter. Stir in ½ of the walnuts (if using). Scoop batter into muffin tins. Sprinkle with remaining walnuts and bake for 20-25 minutes or until a toothpick comes out clean from center.
Nutrition Info (per muffin, includes walnuts):
Calories: 254 calories; Total Fat: 9 grams; Saturated Fat: 1 grams; Total Carbohydrate: 42 grams; Protein: 4 grams; Sodium: 274 milligrams; Cholesterol: 2 milligrams; Fiber: 2 grams