I made this a few months back, they were a big hit and I need to make them again. I baked them on a Sunday and we enjoyed them for breakfast during the week.
2 c. whole wheat flour
3/4 c. granulated sugar
2 tsp. baking powder
2 tsp. cinnamon
1/2 tsp. salt
2 c. grated carrot
1 apple, cored and chopped
1/2 c. raisins
(optional 1/3 c. reduced fat flaked coconut, nutrition IS included in calculations though)
1/3 c. canola oil
2 tsp. vanilla extract
Preheat oven to 350 degrees. Line muffin cups with paper liners.
Stir together first five ingredients in a large bowl, being sure to incorporate baking powder and salt evenly through the mixture. Add in the carrot, chopped apple, raisins and optional coconut, coating all the fruits and vegetables with flour mixture.
In a small bowl lightly beat together the egg, oil and vanilla. Pour egg mixture over flour and veggie-fruit mix in the large bowl and stir just until everything is moistened. It will be a very thick batter.
Scoop into paper lined muffin cups -- fill about seven-eighths full. Bake for approximately 20 minutes or until done (tops are dry and don't spring back when touched). Cool on wire rack.
Makes about 18 regular size (2 1/2") muffins.
Number of Servings: 18