Super Moist Muffins

Name: Super Moist Muffins
Ingredients: 1/2 cup brown sugar (light or dark); 1/3 cup applesauce (no sugar added); 1/3 cup sunflower oil (or oil of your choice-I like Ghee here too); 2 eggs; 1 teaspoon vanilla; 3/4 cup all-purpose flour; 3/4 cup whole wheat flour; 2 tablespoons wheat germ (optional but adds a lot of folic acid and fiber); 2 teaspoons baking powder; 1 teaspoon baking soda; 1 teaspoon cinnamon; 1/4 teaspoon salt; 1 cup lightly drained crushed pineapple; 1 cup grated carrot (not matchstick carrots)

14 ingredients

9 steps

Ingredients

1/2 cup brown sugar (light or dark)
1/3 cup applesauce (no sugar added)
1/3 cup sunflower oil (or oil of your choice-I like Ghee here too)
2 eggs
1 teaspoon vanilla
3/4 cup all-purpose flour
3/4 cup whole wheat flour
2 tablespoons wheat germ (optional but adds a lot of folic acid and fiber)
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
1/4 teaspoon salt
1 cup lightly drained crushed pineapple
1 cup grated carrot (not matchstick carrots)

Directions

1

Preheat oven to 375 degrees F.
2

In a large mixing bowl and by hand, stir together the brown sugar, applesauce and oil until well combined.
3

Add both eggs and vanilla and whisk until well combined.
4

Set aside and combine dry ingredients well in a seperate bowl.
5

Stir dry ingredients into previously set aside wet ingredients just until combined. Do not overmix.
6

Stir carrot and pineapple into batter.
7

Spray your muffin pan very well with nonstick spray. Get the sides good so your muffins release well -- yes, even if you use nonstick (I do too).
8

Using a 1/4 cup measuring tin for mini muffin pan or 1/2 cup tin for regular muffin pan, fill holes almost full and bake approx 15 minutes for mini muffins or 20 minutes for regular. Your oven may vary, but a toothpick inserted into middle muffin hole should be moist, with a few crumbs, but not sticky wet.
9

Feed your flock and enjoy!