Ingredients:

  • 2 cups (250g) All-Purpose Flour, spooned and leveled
  • 1 teaspoon Baking Soda
  • 1 teaspoon Ground Cinnamon
  • 1/2 teaspoon Ground Nutmeg
  • 1/4 teaspoon Ground Ginger
  • 1/2 teaspoon Salt
  • 2 Large Eggs
  • 3/4 cup (150g) Granulated Sugar
  • 1/2 cup (100g) Packed Light Brown Sugar
  • 1/2 cup (120ml) Vegetable Oil (or melted coconut oil)
  • 1 teaspoon Vanilla Extract
  • 1 teaspoon Orange Zest
  • 1 cup (115g) Grated Carrots (about 2 medium)
  • 1 cup (115g) Grated Apple (about 1 medium, Granny Smith or Honeycrisp)
  • 1/2 cup (50g) Raisins or Chopped Dates
  • 1/2 cup (50g) Chopped Walnuts or Pecans
  • 1/4 cup (30g) Shredded Coconut (Optional)

Instructions:

  1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease well.
  2. In a large bowl, whisk together flour, baking soda, cinnamon, nutmeg, ginger, and salt.
  3. In a separate bowl, whisk together eggs, granulated sugar, brown sugar, oil, vanilla extract, and orange zest.
  4. Pour the wet ingredients into the dry ingredients and gently stir until just combined. Do not overmix.
  5. Fold in the grated carrots, grated apple, raisins (or dates), walnuts (or pecans), and shredded coconut (if using).
  6. Fill each muffin cup about 2/3 full.
  7. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
  8. Let the muffins cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely.