Ingredients

The following ingredients have 12 Servings
  • 1/2 cup all-purpose flour
  • 2/3 cup whole wheat flour
  • 1/2 tsp salt
  • 1 1/2 tsp baking soda
  • 1 tsp cinnamon
  • 1/2 cup quick rolled oats
  • 1 tsp grated orange zest
  • 2/3 cup chopped walnuts, lightly toasted
  • 4 large carrots, grated (2 cups shredded) (* if using frozen, defrost and drain off excess water, but do NOT squeeze out)
  • 2/3 cup brown sugar
  • 4 large eggs, room temperature
  • 2/3 cup unsweetened applesauce
  • 1 tsp vanilla extract
  • 1/3 cup shredded, unsweetened coconut
  • 2 tbsp raw, shelled, unsalted sunflower seeds

Instruction

  • Preheat oven to 350 degrees F/175 degrees F and line a baking sheet with parchment paper. Scatter walnuts on sheet and bake for 7-10 minutes until fragrant. Cool and set aside. *You can chop them once cooled, if you're not using pre-chopped walnuts.
  • Line a 12 cup muffin pan with liners or non-stick cooking spray.
  • Add the flours, salt, baking soda, cinnamon, oats and zest into a medium mixing bowl and stir together.
  • Add the walnuts and shredded carrots to dry ingredient mixture.
  • Add brown sugar, eggs, applesauce, and vanilla to a separate large mixing bowl and stir until combined.
  • Add the flour and carrot mixture to the egg mixture, then add coconut.
  • Mix until combined.
  • Scoop the batter evenly among the 12 prepared muffin cups and sprinkle on sunflower seeds, dividing seeds evenly between all 12 muffins
  • Bake until a tester inserted in the middle comes out clean (about 20 -22 minutes)
  • Cool on wire rack for at least 10 minutes.