Perfect with a cup of coffee
Ingredients
1 1/2 Cups whole wheat flour
1/2 Cup all-purpose flour
3/4 Cup brown sugar
1 Tbsp baking powder
2 tsp baking soda
2 tsp ground cinnamon (heaping)
1/2 tsp ground ginger
1/2 tsp salt
3/4 Cup unsweetened applesauce
1/2 Cup coconut oil, melted
1 apple, shredded
1 Tbsp vanilla extract
2 Cups carrot, shredded (~3 medium)
1/2 Cup raisins
1/2 Cup flaked coconut
1/2 Cup walnuts, chopped
Instructions
Preheat oven to 400 degrees (F). Line muffin tin(s) with paper liners.
In a large bowl, combine the flours, sugar, baking powder, baking soda, cinnamon, ginger, and salt; whisk well.
Add in the applesauce, oil, apple, and vanilla. Whisk until just combined.
Fold in the carrots, raisins, coconut, and chopped nuts.
Divide batter evenly between muffin tins.
Bake at 400 degrees for 10 min. Reduce heat to 350 degrees and bake for an additional 10 min. Allow to cool in pan for a few minutes before transferring to a wire rack. Store in an airtight container.
Notes
I like to add about a tsp of fresh grated ginger or ginger paste, and a small 1/8 tsp of cayenne pepper.
I like to soak my raisins and/or craisins in orange juice.
The recipe is supposed to make a dozen muffins but I usually make 16-18.
If you want to make mini muffins, cut the baking time to about 10 min total.
Original recipe can be found here.
If you make these be sure to tag me on Instagram with @bakingwithllama or #bakingwithllama and tag @bakerbynature.
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