A hearty muffin recipe loaded with nuts, seeds, fruit, and veggies!
- 1/2 cup raisins
- 2 cups white whole wheat flour
- 1 cup brown sugar
- 1 1/2 teaspoons baking soda
- 1 tablespoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon salt
- 2 cups peeled and grated carrots
- 1 large apple, cored and grated
- 1/2 cup shredded coconut
- 1/2 cup chopped walnuts
- 1/3 cup sunflower seeds, optional
- 3 large eggs
- 2/3 cup coconut oil
- 1 tablespoon vanilla extract
- 1/3 cup orange juice
- Preheat the oven to 375F degrees.
- Lightly grease a standard 12-cup muffin tin, or line it with muffin liners.
- In a small bowl, cover the raisins with hot water; set aside while you assemble the rest of the ingredients.
- In a large bowl, whisk together the flour, brown sugar, baking soda, cinnamon, ground ginger, and salt. Stir in the carrots, apple, coconut, and walnuts; set aside.
- In a separate bowl, beat together the eggs, coconut oil, vanilla, and orange juice. Add wet mixture to the flour mixture, and stir until evenly moistened taking care not to over mix.
- Drain the raisins and stir them in.
- Divide the batter evenly among the 12 cups. They’ll be pretty full- almost to the top but that’s ok! If using the sunflower seeds, sprinkle them evenly over the muffins.
- Bake the muffins for 22-25 minutes in preheated oven or until they’re nicely browned and a cake tester inserted in the center of one of the inner muffins comes out clean.
- Remove from the oven, let cool for 5 minutes in their pan on a rack, then turn out of pans to finish cooling completely.
- Store any leftover muffins in an airtight container and store at room temperature for 2-3 days on the counter. Otherwise the muffins freeze beautifully.
These have been modified for a high altitude kitchen. Enjoy!