Banana-Carrot-Apple Muffins

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Banana Carrot Apple Muffins

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1 1/2 cups white whole wheat flour

1/2 cup all-purpose flour

1/2 cup old-fashion rolled oats

2 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

1 tsp cinnamon

1/4 tsp nutmeg

2/3 cup packed brown sugar (light or dark)

2 eggs

1 1/2 cups buttermilk

1/4 cup (1/2 stick) unsalted butter, melted

1 1/4 cups grated, peeled tart apple (about 1 large)

1 1/4 cups finely grated, peeled carrots (about 2 medium)

1/2 cup ripe banana, mashed

1/2 cup pecans, toasted

Instructions:

Preheat oven to 400 degrees.  Line 2 muffin tins with paper liners.

In a large bowl, whisk together flours, oats, baking powder, baking soda, salt, cinnamon, nutmeg, and brown sugar.  Set aside.

In a large bowl, whisk the eggs until blended.  Stir in the buttermilk and butter.  Pour over the dry ingredients and stir with a rubber spatula just until half moistened, 8-10 strokes.  Add the apples, carrots, banana, and nuts and stir just until evenly distributed.  Do not over-mix.

Spoon the batter into prepared muffin cups, filling each cup about three-fourths full.  Bake until a toothpick inserted into the center of a muffin comes out clean, about 15 – 20 minutes.  Let cool in the pan on a wire rack for 2 minutes, then turn out onto the rack. 

These are best after sitting overnight. 

Adapted from Williams-Sonoma Essentials of Baking