Moist, flavorful muffins made with whole wheat flour, fresh fruits and veggies and just a little bit of brown sugar. The perfect mid afternoon snack or healthy dessert.
0 Preheat your oven to 425°, line your cupcake tins and set aside for now
1 Line a 12 cup muffin tin and set aside for now
2 In a large bowl, combine 1 1/2 cups of whole wheat flour with 1 1/2 teaspoons of baking soda, 1 teaspoons of ground cinnamon, 1/2 teaspoon of nutmeg, 1/2 teaspoon of salt and a pinch of cloves
3 In a separate bowl, whisk 2 large eggs with 1/2 cup of brown sugar, 1/4 cup of a neutral oil, 1 teaspoon of pure vanilla extract and 1 cup of mashed bananas until fully combined
4 Add the wet ingredients into the bowl with the dry ingredients and mix until mostly combined
5 Add 3/4 cup of blended orange pulp, 1/2 cup of orange juice, 1 cup of grated apple and 1/3 cup of raisins, dried cranberries or other dried fruit (optional) and mix until evenly distributed
6 Divide the batter between 12 full size liners or 48 mini liners
7 Bake 425° oven for 6-8 minutes and then reduce the oven temperature for 350 degrees and bake until a toothpick will come out of the middle of a muffin clean. This should take about 12 minutes total for mini muffins and around 18 minutes total for full sized muffins
8 Store leftovers in an airtight container at room temperature or the refrigerator for up to 5 days
