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Categories:
flour whole wheat flour ground cinnamon baking soda salt coconut golden raisins apple applesauce carrots walnuts eggs vanilla
Viewed: 51 - Published at: 3 years agoIngredients
- 1-3/4 cup Unbleached Flour
- 1/2 cups Whole Wheat Flour
- 1 cup Evaporated Cane Juice
- 1-1/2 teaspoon Ground Cinnamon
- 1/2 teaspoons 5 Spice Powder
- 2 teaspoons Baking Soda
- 1/2 teaspoons Sea Salt
- 1/2 cups Unsweetened Grated Coconut
- 3/4 cups Golden Raisins
- 1 whole Apple, Peeled And Grated On A Box Grater
- 1/2 cups Applesauce (unsweetened)
- 2 cups Carrots, Peeled And Grated On A Box Grater (about 3 Large Carrots)
- 1/2 cups Walnuts
- 3 whole Eggs
- 3/4 cups Canola Oil
- 1/4 cups Olive Oil
- 1-1/2 teaspoon Vanilla Extract
Method
- 1) Preheat your oven to 350 degrees. Spray your muffin tins with nonstick spray or butter and flour them.
- 2) In a large bowl, whisk together the flours, cane juice, cinnamon, 5 Spice, baking soda, and salt. Stir in the coconut, raisins, grated apple, applesauce, carrots, and nuts and toss to combine.
- 3) In a separate bowl, whisk the eggs and the oils with the vanilla extract. Pour into the bowl with the dry ingredients and stir to incorporate.
- 4) Spoon the batter into the muffin cups, about 7/8 of the way full. Bake for 30-35 minutes until a cake tester comes out clean and they are a rich brown color. Cool them in the tins for 10 minutes and then turn onto a rack to finish cooling.
