I originally found a version of these muffins from a recipe on a bag of Bob's Red Mill Whole Wheat Flour. I made them for a special Mother's Day breakfast and I immediately knew they would be a reoccurring staple! With a few tweaks and additions, I've doctored up these muffins to be even more addicting than before!
Makes 12-18 Muffins (depends on size of your muffin tin cups)
Ingredients:
2 cups Whole Wheat Flour
2/3 cup White sugar
1/3 cup Brown Sugar
2 1/2 tsp Baking Soda
2 Tbsp ground Cinnamon
1 tsp nutmeg
1/2 tsp salt
3/4 cup shredded Coconut
3 large eggs
1/2 cup Vegetable OR Coconut Oil
3 Tbsp Buttermilk
1/2 cup Applesauce
2 tsp Vanilla extract
2 cups grated Carrots
1 large apple (preferable green) grated (about 1 cup)
8 oz crushed Pineapple, drained (we don't want toooo much liquid in the batter!)
1 cup chopped Pecans
1 cups raisins (soak in warm water, drain and dry before adding to batter)
Optional: 2 Tbsp. diced Crystallized Ginger (adds spice and another chewy texture)
Directions:
1. Preheat oven to 350 F.
2. Line muffin tins with baking cups OR grease the tin with butter or oil or nonstick spray. I use coconut oil to grease my tins when I do not have paper baking liners.
3. Whisk together flour, white sugar, cinnamon, baking soda, coconut, and salt.
4. In another bowl, thoroughly combine oil, applesauce, eggs, brown sugar, and vanilla.
5. Add apple, pineapple, and carrot to egg mixture, stir to combine.
6. Add dry mixture to egg mixture, stir until just combined.
7. Gently fold in nuts, raisins, and optional ginger.
8. Fill each baking cup completely (all the way to the top, no need to leave room! these are muffins, so we want some muffin tops!)
9. Bake muffins for 20-30 minutes, or until an inserted wooden toothpick comes out clean/with a few moist crumbs. Let cool slightly then release muffins from their tin.
