- 2 c. all-purpose flour
- ¾ c. brown sugar, packed
- 1 T. baking powder
- 2 tsp. baking soda
- 2 tsp. ground cinnamon
- ½ tsp. ground ginger
- ¾ c. unsweetened applesauce
- ½ c. butter, melted
- 1 apple, shredded
- 1 T. vanilla extract
- 2 c. grated carrot
- ½ c. raisins
- ½ c. flaked coconut
- ½ c. walnuts, chopped
Line a muffin tin with paper liners and set aside. Preheat oven to 400° F.
In large bowl, add the flour, sugar, baking powder, baking soda, cinnamon, and ginger; whisk well to combine. Add the applesauce, butter, apple, and vanilla; stir just until combined. Fold in the carrot, raisins, coconut, and walnuts; stir until the ingredients are combined. Divide the batter evenly among the prepared muffin cups.
Bake the muffins at 400° F for 10 minutes, then reduce the heat to 350° F and bake for an additional 10 minutes or until a toothpick inserted in the center comes out mostly clean. Cool the muffins in the pan for 5 minutes before transferring them to a wire rack to cool. Store any uneaten muffins in the refrigerator or freeze for up to 3 months.
- Yields: 24 servings
- Preparation Time: 30 minutes