Adapted from King Arthur Flour
- 1/2 cup (71g) raisins (optional)
- 2 cups (227g) White Whole Wheat Flour
- 1 cup (213g) packed brown sugar (I use 1/2 cup)
- 2 teaspoons baking soda
- 2 teaspoons pumpkin pie spice (or 2 tsp cinnamon plus 1/2 tsp ground ginger)
- 1/2 teaspoon kosher salt
- 2 cups (198g) grated carrots
- 1 large grated apple
- 1/2 cup (43g) finely shredded coconut, unsweetened
- 1/4 -1/2 cup (57g) chopped walnuts
- 1/3 cup (43g) sunflower seeds or wheat germ, optional
- 3 large eggs
- 2/3 cup (131g) vegetable oil (I use 1/3 cup)
- 2 teaspoons vanilla extract
- 1/4 cup (57g) orange juice
- Place oven rack to center position and heat to 375-F. Grease a 12-cup muffin tin, or use liners and spray the insides with cooking spray.
- In a small bowl, cover the raisins with hot water to soak while you prepare the rest of the recipe.
- In a large bowl, whisk together the flour, sugar, baking soda, spices, and salt.
- Stir in the carrots, apple, coconut, nuts, eggs, oil, vanilla, orange juice, and sunflower seeds or wheat germ
- Add to the flour mixture, and stir until combined.
- Drain raisins and stir into mixture.
- Fill the muffin tins all the way to the top (this recipe is supposed to make 12 but I get 15)
- Bake the muffins for 22 to 28 minutes, until a toothpick inserted in the center of one of the inner muffin comes out with a few crumbs attached.
- Remove from the oven; set on a rack to cool for 5 minutes, then remove to finish cooling (these muffins taste best when they are completely cooled or refrigerated).