Since having a muffin making date with a friend a few weeks ago I've been trying out and working on new muffin recipes. I love this one because it incorporates some veggies and if I could have gotten my hands on some zucchini I would have added that too! Next summer I would also like to try switching out the cranberries for fresh blueberries as well.
1 cup shredded coconut
2 cups of grated carrot
1 cup grated apple
1 cup dried cranberries
3 cups of flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
2 teaspoons vanilla
1 teaspoon imitation almond extract (you can use pure- Gabriel has an allergy)
2/3 cup milk
1 cup honey
1/2 cup coconut oil
Directions: Preheat oven to 350'f. In a large bowl mix the first four ingredients together (coconut, carrot, apple and cranberry) then in a smaller bowl mix together the next 4 ingredients (flour, baking powder/soda, and salt). Add the dry ingredients to the fruit and veggie mixture.
In a medium sized bowl beat the eggs then mix in the vanilla, almond extract milk and honey. To more easily incorporate the coconut oil, measure out the coconut oil then melt in the microwave. Once coconut oil is in liquid form pour into the egg mixture while stirring. Quickly incorporate the wet mixture into the flour and fruit/veggie mixture (the coconut oil will return to solid form once it touches the colder ingredients, quicker mixing allows for an more even incorporation).
Once thoroughly mix fill unlined and not greased (the coconut oil provides enough grease for the muffin tins) muffin tins 2/3 full. Bake for 17 minutes, let sit in muffin tins for a minute or two before removing to a wire rack. Makes 2 dozen.
We keep some in the fridge in a ziplock baggie and some in the freezer. They a baby approved in our home (Gabriel picks out the cranberries to eat first) and we like them as a quick snack between meals.