Ingredients

• 1 1/2 cups whole wheat flour
• 1 cup old-fashioned rolled oats
• 3/4 cup coconut sugar
• 1 tbsp baking powder
• 2 tsp ground cinnamon
• 1 tsp ground ginger
• 1 cup plain Greek yogurt
• 1/2 cup 2% milk
• 2 large eggs
• 1 tsp vanilla extract
• 1 cup shredded carrots
• 1 apple, grated
• 1/4 cup chopped pecans
• 1/4 cup dried cranberries

Preparation

Preheat the oven to 350ºF. Line a 12-cup muffin tin with parchment liners. Set it aside.
In a large bowl, whisk together the flour, old-fashioned rolled oats, coconut sugar, baking powder, cinnamon, and ginger. Set it aside.
In another large bowl, whisk together the Greek yogurt, milk, eggs, and vanilla extract. Mix the dry ingredients into the yogurt mixture. Fold in the carrots, apple, pecans, and dried cranberries.
Scoop the batter into the prepared muffin tin. Bake the muffins until an inserted toothpick comes out clean, about 25 to 30 minutes.
Serve warm from the oven or store in the refrigerator for up to 5 days.