Description
Deliciously fragrant and wholesome muffins packed with carrots, apples, and walnuts, perfect for breakfast or a snack.
Ingredients
Scale
- 1/2 cup raisins
- 2 cups whole wheat flour
- 1 cup light brown sugar, packed
- 2 teaspoons baking soda
- 2 teaspoons cinnamon
- 1/2 teaspoon ginger
- 1/2 teaspoon kosher salt
- 2 cups carrots, peeled and finely grated
- 1 cup Granny Smith apple, grated
- 1/2 cup shredded sweetened or unsweetened coconut
- 1/2 cup walnuts, roughly chopped
- 3 large eggs, room temperature
- 1/3 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 medium orange, zested and juiced
Instructions
- Preheat the oven to 375°F (190°C). Line a 12-cup muffin tin with muffin liners.
- Soak the raisins in hot water for 10-15 minutes.
- In a large bowl, whisk together flour, brown sugar, baking soda, cinnamon, ginger, and salt.
- Stir in grated carrots, apples, coconut, and walnuts.
- In a separate bowl, whisk together eggs, vegetable oil, vanilla extract, orange juice, and orange zest.
- Pour the wet mixture into the dry mixture and stir until just incorporated.
- Fold in the drained raisins.
- Fill each muffin cup with a heaping 1/3 cup of batter.
- Bake for 22-25 minutes, or until a toothpick comes out mostly clean.
- Cool the muffins to room temperature before serving.
Notes
To store, freeze in an airtight container for up to 3 months. Reheat in a preheated oven or microwave.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 250
- Sugar: 10g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 50mg