Ingredients:
- 1 1/2 cups whole wheat flour
- 1/2cupall-purpose flour
- 3/4cupbrown sugar, packed
- 1tablespoonbaking powder
- 2teaspoonsbaking soda
- 2teaspoonsground cinnamon
- 1/2teaspoonground ginger
- 1/2teaspoonsalt
- 3/4cupunsweetened applesauce
- 1/2cupcoconut oil, melted
- 1apple, shredded
- 1tablespoonvanilla extract
- 2cupsgrated carrot (about 3 medium)
- 1/2cupraisins
- 1/2cupflaked coconut
- 1/2cupwalnuts, chopped
Instructions:
- Line a muffin tin with paper liners and set aside. Preheat oven to 400 degrees (F).
- In large bowl add the flours, sugar, baking powder, baking soda, cinnamon, ginger, and salt; whisk well to combine. Add in the applesauce, oil, apple and vanilla; whisk just until combined. Fold in the carrot, raisins, coconut and walnuts; stir until ingredients are combined. Divide batter evenly among prepared muffin cups.
- Bake at 400 degrees for 10 minutes, then reduce the heat to 350 degrees and bake for an additional 10 minutes, or until a toothpick inserted in the center comes out clean (or with just a few crumbs attached). Cool muffins in the pan for 5 minutes before transferring them to a wire rack. Serve warm, at room temperature, or chilled.
NOTES:
If you make these into mini muffins, decrease the bake time to about 10 minutes, or until the tops are golden and the centers are fully cooked.
