These moist and delicious muffins are made with whole-grain white wheat flour. You can make them gluten-free by using a combo of oat and almond flour instead. You can also easily make them bigger by using a regular muffin pan and increasing the cooking time to 22-26 minutes. The shredded carrot and apple provide natural sweetness so only a small amount of added sugar is needed. The whole family will love these!
2cupswhite whole wheat flour(or try spelt flour; if gf try half oat flour and half almond flour or gf all-purpose)
1 teaspoonbaking soda
2teaspoons ground cinnamon
3/4cupgrapeseed, avocado, or canola oil turns out ok with 1/2 cup too
2teaspoonspure vanilla extract
1cup shredded peeled apple
1/3cupunsweetened coconut flakes
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!
Note, these muffins freeze well, just let cool completely and then transfer to a reusable pastic bag or glass container and freeze for up to 3 months.