Ingredients
- 2 cups whole wheat flour
- 2 teaspoons baking soda
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon salt
- 1/3 cup ground flax (optional)
- 1/2 cup Diamond of California chopped pecans
- 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 smooth applesauce
- 1 teaspoon orange zest
- 1/4 cup orange juice or pineapple juice (I prefer orange)
- 1 teaspoon vanilla extract
- 1/2 cup raisins, soaked in warm water for 10 minutes
- 2 cups shredded carrots (about 4 large)
- 1 cup shredded/grated apple (about 1 apple)
The Steps
- Preheat oven to 425°F (218°C)7. Spray a 12-count muffin pan with nonstick spray or use greased/sprayed cupcake liners. This recipe makes 16 muffins, so prepare a second muffin pan in the same manner.
- In a large bowl, whisk the flour, baking soda, cinnamon, ginger, salt, flax, and pecans together until combined. Set aside. In a medium bowl, whisk the eggs, brown sugar, honey, oil, applesauce, orange zest, orange juice, and vanilla together until combined. Pour the wet ingredients into the dry ingredients, stir a few times, then add the raisins, carrots, and apple. Fold everything together gently just until combined and no flour pockets remain.
- 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 (177°C). Bake for an additional 18 minutes or until a toothpick inserted in the center comes out clean. The total times these muffins take in the oven is about 23-24 minutes, give or take. Allow the muffins to cool for 10 minutes in the muffin sheet, then transfer to a wire rack to cool until ready to eat.
- Make ahead tip: Muffins stay soft, fresh, and moist at room temperature for up to 5 days. Muffins freeze well for up to 2 months. Thaw overnight in the refrigerator and heat up (if desired) before enjoying.
RECIPE CONTRIBUTED BY SALLY'S BAKING ADDICTION
