1/2cupplus 1 tablespoon vegetable, canola or coconut oil
3cupspeeled grated carrots
2cupsgranny smith applesgrated, no need to peel
3/4cupwalnut piecesor 3/4 cup golden raisins or both*
Position rack in middle of oven.
Preheat oven to 400 degrees.
Grease muffin tins.
In large mixing bowl, add flour, sugar, coconut, cinnamon, baking soda, salt and baking powder, whisk together.
In another medium size bowl, whisk eggs, oil, and vanilla.
Add grated carrots, zucchini and apples.
Stir together, until all fruit and vegetables are mixed well. Do not use a mixer, mix by hand!
Pour liquid ingredients into dry ingredients all at once.
Fold until all incorporated.
Fold in nuts and raisins if using. The batter will be very thick.
Scoop the batter into greased muffin pan using a large cookie scoop. Or use a large spoon or measuring cup.
Fill the muffin tins almost to the top to insure full, rounded muffin tops.
Check the muffins by inserting a toothpick in center, if it comes out clean, muffin is done.
Leave the muffin in the tin for about ten minutes to cool.
I use unpeeled, cored Macintosh or Granny Smith apples.
I did not add the nuts, but added golden raisins. You may add one or both. If you opt to not use nuts or raisins, add two additional tablespoons of flour.
The original recipe calls for 12 large muffins. I thought the muffins would be too big as a large muffin, especially since these are dense, filling muffins. I baked the muffins in regular size muffin tins. The recipe yielded about 22 regular size muffins.
My muffins were done baking in 16 minutes flat.
Super moist. Great texture. The muffins freeze well.