Posted on October 22nd, 2021

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Ingredients:

  • 2 cups whole wheat flour (spoon & leveled)
  • 2 teaspoons baking soda
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 3 large eggs
  • 1/2 cup packed light or dark brown sugar
  • 1/4 cup honey
  • 1/3 cup vegetable, canola oil, or melted coconut oil
  • 1/3 cup unsweetened smooth applesauce
  • 1 teaspoon orange zest (optional)
  • 1/3 cup orange juice or pineapple juice
  • 1 teaspoon pure vanilla extract
  • 2 cups shredded carrots (about 4 large)
  • 1 cup shredded/grated apple (about 1 large)
  • 1/2 cup raisins
  • 1/2 cup unsalted chopped pecans or your favorite nut

Directions:

  • Preheat oven to 425°F. Spray a 12-count muffin pan with nonstick spray or use greased/sprayed cupcake liners. This recipe yields 14-16 muffins, so prepare a second muffin pan in the same manner or bake in batches and reserve leftover batter at room temperature for when the first batch is done.
  • Whisk the flour, baking soda, cinnamon, ginger, and salt together in a large bowl. 
  • In a medium bowl, whisk the eggs, brown sugar, honey, oil, applesauce, orange zest, orange juice, and vanilla together until combined. Whisk in the carrots and apples. 
  • Pour these wet ingredients into the dry ingredients, stir a few times with a wooden spoon or rubber spatula, then add the raisins and pecans, if using. Fold everything together just until combined and no pockets of flour remain, but don’t overmix (tough muffins!)
  • Spoon the batter into liners, filling them all the way to the top. Bake for 5 minutes at 425 then, keeping the muffins in the oven, reduce the oven temperature to 350°F. Bake for an additional 18 minutes or until a toothpick inserted in the center comes out clean. The total time these muffins take in the oven is about 23-24 minutes, give or take. (For mini muffins, bake 13-14 total minutes at 350°F the whole time. Allow the muffins to cool for 10 minutes in the pan, then transfer to a wire rack to cool until ready to eat.
  • Cover leftover muffins and store at room temperature for 2 days or in the refrigerator for 1 week.

Source: sallysbakingaddiction.com

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