Fit-for-Fall Muffins

Someone once told me they didn't like the word "moist." Now, every time I hear it, or want to use it in conversation about food, I think twice about it. 

What is it about the word moist? :)

Well, these muffins are a must have, and man are they moist! And delicious. And addicting. 

The flavors are perfectly fit for fall - cinnamon, nutmeg, cloves...yummy. The aroma coming from my kitchen while baking these was similar to the smell of a fall festive candle.

I received this recipe from the same healthy luncheon I attended at work, where I first learned of Aldi's great items.

I must start off by saying...don't let these ingredients deter you. Just because they include vegetables and crushed pineapple, does not mean they are not as delicious as an ooey-gooey blueberry muffin. Plus, they are loaded with vitamin A and a good source of potassium and antioxidants!

The hubby loved these. And so did our financial adviser who I forced to eat about four when he was over.

Brian doesn't even care for vegetables, let alone in a muffin. In fact, that was one of the things the instructor at my luncheon mentioned. This is a great recipe to feed children because you can hide vegetables in them!

Ok, enough talk about how much we loved them.

Here's the recipe:

Carrot Multi-Grain Mini-Muffins

3/4 cup all purpose flour, 1/4 cup reserved for topping

1-1/2 cup whole wheat flour

3/4 cup uncooked rolled oats, 1/4 cup reserved for topping

2 tsp. baking soda

1 tsp. baking powder

1/2 tsp. salt

2 tsp. cinnamon

1/2 tsp. nutmeg

1/4 tsp. cloves

1/2 cup honey

3/4 cup brown sugar, 1/4 cup reserved for topping

1/4 cup canola oil, plus 1 Tbsp. for topping

3/4 cup applesauce

3 eggs, beaten

1 tsp. vanilla extract

2 cups shredded carrots (7-8 medium)

1 cup pineapple, crushed, drained

1/3 cup walnuts or pecans, finely chopped (optional) But not in my opinion, nuts are tasty!

1. Preheat oven to 450 degrees. Lightly grease mini muffin pans. (I waited until after step 3 to do this. Otherwise, the oven would have been preheated for awhile)

2. In large bowl, mix the all-purpose flour, whole wheat flour, oats, baking soda, baking powder, salt, cinnamon, nutmeg and cloves.

3. Make a well in the center of the mixture, add honey, brown sugar, canola oil, applesauce, eggs and vanilla. Mix just until evenly moist. Fold in the carrots, pineapple and nuts.

4. Make topping: Mix reserved flour, brown sugar, oats and oil with a pinch of salt until it forms crumbles.

5. Fill each muffin cup about 3/4 full with the muffin batter. (You will need to use a larger mini-muffin tin or you will be baking forever. I found one at Target that fits 24 mini muffins.)

6. Sprinkle the topping mixture over the top of the muffins.

7. Place on middle rack in oven, reduce heat to 400 degrees. Bake 15 minutes. (I'm not sure why it has you reduce the temp. I did it for the first batch as suggested, but didn't the second batch and they turned out just fine.)

Makes about 48 mini muffins (you can easily freeze these!)

Try replacing some or all of the carrots with pumpkin, sweet potato or shredded zucchini for a little variety.

 Step 2

 First part of Step 3.

 Still Step 3.

 Step 4 - topping

 Steps 5 and 6

Enjoy!