- 2 cups whole wheat flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 1/2 cup vegetable oil
- 1/4 cup unsweetened apple sauce
- 2/3 cup maple syrup
- 3 large eggs, room temperature
- orange zest, from 1 orange
- 1/4 cup orange juice
- 1 teaspoon vanilla extract
- 2 cups carrots, grated (about 2 carrots)
- 1 cup green apple, grated (about 1 apple)
- 2/3 cup walnuts, chopped
- 2/3 cup raisins
Preheat the oven to 375°F. Line a muffin pan with cupcakes liners and set aside. Since this recipe yields 16 muffins, I use one 12 muffins pan and one 6 muffins pan (with 4 liners).
In a medium size mixing bowl, whisk together 2 cups whole wheat flour, 1 tsp baking powder, 1 tsp baking soda, 1/2 tsp cinnamon, and 1/4 tsp salt, and set aside.
In a large mixing bowl, add wet ingredients: 1/2 cup vegetable oil, 1/4 cup apple sauce, 2/3 cup maple syrup, 3 eggs, orange zest, 1/4 cup orange juice, and 1 tsp vanilla extract. Whisk until well combined.
Add dry ingredients to wet ingredients, and using a spatula, fold it in. Try not to over mix the batter.
Add 2 cups grated carrots, 1 cup grated apple, 2/3 cup raisins, and 2/3 cup chopped walnuts. Fold everything in. Again, try not to over mix.
Using a 3 tablespoons ice scream scoop, divide the batter between 16 muffin liners, filling then all the way to the top.
Bake at 375°F for 20-25 minutes, or until a toothpick inserted in the center comes out clean.
Take them out of the oven and let sit on the counter for 5-7 minutes in a muffin pan, then transfer to a wire rack to cool off completely.
If you decide to bake these muffins without cupcake liners, make sure you grease the pan well enough, so they don’t stick to the bottom.