Ingredients
The following ingredients have 4 Servings
- ½ cup (72.5 g) raisins
- 2 cups (240 g) whole wheat flour
- 1 cup (200 g) light brown sugar, (packed)
- 2 teaspoons baking soda
- 2 teaspoons cinnamon
- ½ teaspoon ginger
- ½ teaspoon kosher salt
- 8 medium carrots, (peeled and finely grated, excess moisture squeezed out (about 2 cups))
- 1 large Granny Smith apple, (peeled, cored, and grated, excess moisture squeezed out (about 1 cup))
- ½ cup (46.5 g) shredded sweetened coconut, (or unsweetened)
- ½ cup (58.5 g) walnuts, (roughly chopped)
- 3 large eggs, (room temperature)
- ⅓ cup (73 g) vegetable oil
- 2 teaspoons vanilla extract
- 1 medium orange, (zested and juiced (1 teaspoon zest, ¼ cup juice))
Instruction
- Preheat the oven to 375°F. Line a 12-cup muffin tin with muffin liners and set aside.
- Add raisins to a small dish and cover with hot water. Set them aside to soak for 10-15 minutes while you prepare the muffin batter.
- In a large bowl, whisk together flour, brown sugar, baking soda, cinnamon, ginger, and salt.
- Add carrots, apples, coconut, and walnuts. Stir to combine.
- In a separate medium bowl whisk together the eggs, oil, vanilla, orange juice, and orange zest until fully incorporated.
- Add the wet mixture to the flour mixture and stir together until just incorporated.
- Drain the liquid from the raisins, and gently fold them into the muffin batter. You will have about 4 cups of batter.
- Fill each muffin cup with a heaping ⅓ cup of muffin batter. Each muffin liner will be filled to the top.
- Bake muffins for 22-25 minutes, or until a toothpick inserted in the center comes out mostly clean. (A few crumbs are okay.)
- Remove the muffins from the oven and allow them to cool to room temperature before serving.
