Healthy Pecan Nut Muffins
Are you trying to include more whole foods in your lifestyle? This healthy muffin recipe integrates both fruits and vegetables that will surely fit into your diet and satisfy your muffin craving.
By J.W. Renfroe Pecan Co
Ingredients
- 2¼ cups All Purpose Flour
- 1 cup Light Brown Sugar
- 2 tsp Baking Soda
- 2 tsp Ground Cinnamon
- ¼ tsp Ground Ginger
- ¼ tsp Ground Nutmeg
- ¼ tsp Salt
- 3 Eggs
- ¾ cup Renfroe Pecan Oil
- ½ cup Coconut Shredded
- 1 cup Carrots Grated
- 1 cup Zucchini Grated
- 3/4 cup Applesauce
- 1 cup Pineapple Crushed & Drained
- ½ cup Cranberries Dried
- ¾ cup Renfroe Pecans, chopped
Instructions
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Preheat oven to 350°F.
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In a large bowl, mix together flour, brown sugar, baking soda, cinnamon, ginger, nutmeg and salt. Add eggs and Renfroe Pecan Oil. Mix well.
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Stir in Renfroe Pecans, coconut, carrots, zucchini, applesauce, pineapple and cranberries until evenly distributed. Be careful not to over-mix.
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Lightly grease muffin tins or use liners. Fill each muffin tin cup all the way to the top.
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Bake for 35 to 40 minutes, until golden brown and the middle is cooked (a toothpick inserted in the center should come out clean).
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Allow to cool in pan for at least 10 to 15 minutes before turning out onto racks to cool completely.