Ingredients

The following ingredients have 12 Servings
  • 1 large egg
  • 2/3 cup applesauce (unsweetened)
  • 1/2 cup + 2 tbsp maple syrup or honey
  • 1/4 cup avocado or coconut oil (melted)
  • 1 tsp pure vanilla extract
  • 2 tsp cinnamon
  • 2 tsp baking powder (aluminum free)
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 1 1/2 cups whole wheat or gluten free flour
  • 2 cups carrots (shredded)
  • 1 cup apple (shredded)
  • 1/2 cup raisins (unsweetened)
  • 1/2 cup coconut flakes (unsweetened)
  • 1/2 cup walnuts (coarsely chopped)
  • Cooking spray (I use Misto)

Instruction

  • Preheat oven to 425 degrees F and spray non-stick 12 muffin tin with cooking spray. Set aside.
  • In a large mixing bowl, add egg, applesauce, maple syrup, oil, vanilla extract, cinnamon, baking powder, baking soda and salt; whisk well to combine.
  • Add flour and gently mix until combined. Do not over mix.
  • Add carrots, apple, raisins, coconut flakes and walnuts. Stir gently until incorporated.
  • Using large trigger scoop, distribute batter evenly between 12 openings of a tin. Bake at 425 degrees F for 7 minutes, then reduce heat to 350 degrees F and bake for another 13 minutes or until a toothpick inserted in the centre comes out clean.
  • Remove muffins from the oven and let them cool off for 10 minutes on a cooling rack. Enjoy warm or cold!