A muffin afternoon

 

Carrot Apple Sauce Muffin
Banana Apple Walnut Muffin
Today I baked two types of muffins, one batch was banana-apple-walnut and the other carrot-apple sauce..both whole wheat and DELICIOUS! Craig has been asking me to start baking my bars etc again for lunch snacks for him and of course it is a great snack for me mrs preggo and the toddlers. I think this is the first time in two years I have baked without using coconut oil in the recipe??? This is another fantastic way to make use of pulps that the juicer leaves behind from the veggies & fruits!
You will find the recipes for both of these yummy snacks below, bon appetit! xo

Banana-Apple-Walnut Muffins

1 3/4 cup organic whole wheat flour
1/2 cup raw sugar or honey
1 tsp cinnamon
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt

1 cup of thawed mashed organic banana
2 eggs or an egg substitute like cooked pumpkin or flaxseed & water or even more apple sauce
1/2 cup of unsweetened organic apple sauce

1/2 cup chopped walnuts

Preheat oven to 350, I rubbed the muffin tin down with coconut oil, mixed wet and dry ingredients + 1/2 cup chopped walnuts, fill your muffin cups and bake for 16-20 minutes depending on your oven!

Carrot-Apple Sauce Muffins 

1 1/4 cup organic whole wheat flour
1 1/4 cup raw sugar or honey
1 tsp cinnamon
3/4 tsp baking soda
1/4 tsp baking powder
1/2 tsp sea salt

2 eggs or egg alternative
1 tsp organic vanilla extract
1/2 cup coconut milk
1/2 cup grated organic carrot
1/2 cup unsweetened organic apple sauce
1/4 cup flaxseed oil or organic butter

Preheat oven to 350, mix dry and wet ingredients, line muffin pan and pour in batter 3/4 full and bake for 20 minutes.