¼cup(60 grams) applesauce (unsweetened or regular)
3large eggs
2teaspoonspure vanilla extract
2cups(200 grams) freshly grated carrots
1cup(175 grams) shredded apple
½cup(45 grams) shredded sweetened coconut
½cup(80 grams) raisins
½cup(60 grams) chopped walnuts
Instructions
Preheat the oven to 375°F (190°C). Line two 12-count muffin pans with 15 muffin liners and set aside.
In a large mixing bowl, whisk together the all-purpose flour, whole wheat flour, baking soda, baking powder, cinnamon, and salt until well combined. Set aside.
In a separate large mixing bowl, whisk together the oil, brown sugar, applesauce, eggs, and vanilla extract until fully combined. Add the grated carrots, shredded apples, shredded coconut, raisins, and walnuts to the wet ingredients and stir until well combined.
Add the dry ingredients to the wet ingredients and mix the two together until just combined.
Scoop the batter into the muffin liners, filling each one all the way to the top.
Bake for 20 to 25 minutes or until the tops of the muffins are set and a toothpick inserted into the center comes out clean. Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Video
Notes
Storage Instructions: Muffins may be stored in an airtight container at room temperature for 2 to 3 days or in the refrigerator for up to 4 days.Freezing Instructions: Muffins will freeze well for up to 3 months, thaw to room temperature before serving.Applesauce: If you don't have any on hand, you may replace it with an equal amount of sour cream or plain Greek yogurt.Apple: I used a Honeycrisp apple for this recipe, but any kind of baking apple is fine. It also helps to peel the apple before shredding it.