Healthy Fruit Nut Muffins


Makes 1 dozen muffins


2 cups unbleached all-purpose flour

½ cup firmly packed dark brown sugar

1 teaspoon cinnamon

1 teaspoon baking powder

½ teaspoon baking soda

¼ teaspoon salt

1 egg, lightly beaten

1 cup plain yogurt

½ cup (1 stick) butter, melted

1 teaspoon Nielsen-Massey Madagascar Bourbon Pure Vanilla Powder

½ cup shredded carrots

1 cup coarsely chopped, peeled apples

½ cup raisins

½ cup dried cranberries

½ cup coconut


Preheat the oven to 400 degrees. Spray 12 muffin cups with nonstick cooking spray.

Combine the flour, brown sugar, cinnamon, baking powder, baking soda and salt in a large bowl. Add the egg, yogurt, butter and vanilla powder and mix with a wooden spoon; do not over mix. Stir in the carrots, apples, pecans, raisins, cranberries and coconut; the batter will be thick.

Fill each muffin cup with 1/3 cup batter. Bake for 20 to 25 minutes or until golden brown. Cool on a wire rack.