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Carrot Cake Muffins
Course: 35 minutes
Servings: 12 -15 muffins
Author: Mary Ann Dwyer
Ingredients
  • 3 eggs room temperature
  • 2/3 cup canola oil
  • 1/3 cup applesauce
  • 1 tsp. vanilla
  • 1 1/4 cups granulated sugar
  • 2 cups all-purpose flour sifted
  • 2 tsp. ground cinnamon
  • 1/2 tsp. kosher salt
  • 1/4 tsp. nutmeg optional
  • 2 tsp. baking soda
  • 2 large granny smith apples chopped (small)
  • 1 1/2 cups shredded carrots
  • 1/2 cup raisins
  • 1/2 cup toasted pecans chopped (small) and toasted
  • 3/4 cup unsweetened shredded coconut
Instructions
  1. Toast pecans in 350 degree oven for 6 minutes until fragrant. Set aside.
  2. Cream eggs with canola oil, applesauce and vanilla. Beat with wire whisk until blended together. Add sugar until fully incorporated.
  3. Sift flour, cinnamon, salt, nutmeg (optional) and baking soda. Add to the creamed mixture. Then add in apples, carrots, raisins, pecans and coconut. Scoop into greased muffin tins or into paper liners with large ice cream scoop and bake at 375 degrees for 18-20 minutes or until toothpick comes out clean.