Yields 18 Muffins
- 1 cup white flour
- 1 cup whole wheat flour
- 3/4 cup sugar
- 2 tsp. baking soda
- 2 tsp. cinnamon
- 1/2 tsp. salt
- 2 cups finely shredded carrot
- 1 medium/large apple, peeled, cored and diced
- 1/2 cup golden raisins
- 1/2 cup unsweetened coconut
- 3 eggs
- 1/2 cup oil
- 1/3 cup non dairy milk or low fat milk
- 2 tsp. vanilla extract
Line 18 muffin tins with parchment paper muffin liners and set aside. Set a rack in the middle of the oven and then preheat to 350°F.
Combine the flours, sugar, baking soda, cinnamon and salt in a large mixing bowl.
Stir together the shredded carrot, apples, raisins and coconut in another bowl.
Add the eggs, oil, milk and vanilla in another bowl and beat with a hand mixer until creamy. Stir this mixture into the carrot mixture.
Make a well in the dry ingredients and add the wet mixture to it. Stir until moistened and the flour is all absorbed.
Spoon the batter into the muffin tins filling each one about 3/4 full. If using 2 x 12 cup muffin tins, put some water in the empty holes so they don’t burn.
Bake for 20 minutes in the middle of the oven until golden and the cake tester comes out clean.