Adapted from King Arthur Flour
- 1/2 cup (71g) raisins (optional)
- 2 cups (227g) White Whole Wheat Flour
- 1 cup (213g) brown sugar
- 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) 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
- 2 teaspoons vanilla extract
- 1/4 cup (57g) orange juice
- Preheat the oven to 375°F. Lightly grease a 12-cup muffin tin, or line it with papers and spray the insides of the papers.
- In a small bowl, cover the raisins with hot water, and set them aside to soak while you assemble 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, and sunflower seeds or wheat germ.
- In a separate bowl, beat together the eggs, oil, vanilla, and orange juice.
- Add to the flour mixture, and stir until evenly moistened.
- Drain the raisins and stir them in.
- Fill the muffin tins all the way to the top (this recipe is supposed to make 12 but I got 15 muffins out of it).
- Bake the muffins for 22 to 28 minutes, until they’re nicely domed and a toothpick inserted in the center of an inner muffin comes out clean.
- Remove from the oven, let cool for 5 minutes in their pan on a rack, then turn out of pans to finish cooling completely (these taste best totally cooled). Wrap any leftovers airtight, and store at room temperature for several days; freeze for longer storage.