Ingredients
Method
- Preheat oven to 350° F and spray mini muffin (or regular sized muffin) pans with nonstick cooking spray.
- In a large bowl, mix together flour, baking powder, baking soda, salt, and cinnamon.
- In a medium bowl, whisk together sugar, eggs, oil, and vanilla. Mix in the apple. Add apple mixture to flour mixture and stir until just combined. Gently fold in the carrots, raisins, and coconut. Spoon into muffin cups, filling to just below the top of each cup.
- Bake for 12-15 minutes for mini muffins or 22-26 minutes for regular-sized muffins, until the top is settled and a toothpick inserted into the middle comes out clean. Let cool for 5-10 minutes and then transfer to a cookie rack. Enjoy!
Notes
Note, these muffins freeze well, just let cool completely and then transfer to a reusable, sealable bag or glass container and freeze for up to 3 months.