Ingredients
Scale
- 3 eggs
- 1/3 cup honey
- 1/3 cup melted coconut oil
- 1/3 cup unsweetened applesauce
- zest from 1 orange
- 1/3 cup orange juice (squeeze the one you zested + use store bought OJ for the rest)
- 1 teaspoon vanilla extract
- 2 cups shredded carrots
- 1 cup shredded honeycrisp apple
- 1/2 cup raisins
- 2 cups organic whole wheat flour
- 2 teaspoon baking soda
- 2 heaping teaspoons cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon salt
- 1/3 cup ground flaxseed
- cooking spray and muffin cups
Instructions
- Preheat your oven to 425F. Arrange parchment paper muffin cups in 12 muffins tins. Lightly spray with cooking spray and set a side.
- In a large mixing bowl, whisk together the eggs, honey, coconut oil, applesauce, orange zest and juice and vanilla extract.
- Using a rubber spatula, fold in the grated carrots, apples and raisins.
- Add in the remaining ingredients – whole wheat flour, baking soda, cinnamon, ginger, salt and flaxseed. Combine so that all the flour is incorporated.
- Scoop about 1/2 cup of muffin batter into each prepared muffin tin.
- Place in your oven and bake for 4 minutes at 425F. Turn the temperature down to 350F and bake for 18 minutes or until the center of each muffin springs back when you touch it with your fingers.
- Remove from the oven and let cool completely on a wire rack.
Notes
I use a large muffin tins. I like my muffins to be wider than higher – but that’s a personal perference.
Freeze in a plastic bag or glass container for 2 months.
- Prep Time: 10
- Cook Time: 22
- Category: baking
- Method: oven
- Cuisine: breakfast