Chock-full of nutritious goodies, such as apple, coconut, cranberries, carrots and pepitas (hulled pumpkin seeds), these muffins make a fabulous start to the day or a delicious wrap-and-go snack.
1-1/2 cups (375 mL) all-purpose flour
1 tsp (5 mL) baking powder
1 tsp (5 mL) cinnamon
1/2 tsp (2 mL) baking soda
1/4 tsp (1 mL) salt
1/2 cup (125 mL) packed brown sugar
1/3 cup (75 mL) plain yogurt
3 tbsp (45 mL) vegetable oil
1 cup (250 mL) grated carrots
1/2 cup (125 mL) grated peeled apples
1/4 cup (50 mL) dried cranberries or raisins
1/4 cup (50 mL) each pepitas and shredded coconut
Grease or line 6 muffin cups with paper liners; set aside.
In large bowl, whisk together flour, baking powder, cinnamon, baking soda and salt. In separate bowl, whisk together egg, sugar, yogurt and oil until smooth; pour over dry ingredients. Sprinkle with carrots, apple, cranberries, pepitas and coconut; mix just until dry ingredients are moistened to form very thick batter.
Spoon into prepared muffin cups; bake in 350°F (180°C) toaster oven until tops are firm to the touch, about 25 minutes. Let cool in pan on rack for 5 minutes. Transfer to rack; let cool completely. (Make-ahead: Store in airtight container for up to 2 days or wrap individually in plastic wrap and freeze in airtight container for up to 1 month.)