Ingredients:
1 1/2 cups all-purpose flour
1 1/4 cups whole wheat flour
1 cup sugar
2 teaspoons ground cinnamon
1/2 teaspoon nutmeg
2 teaspoons baking soda
1/2 teaspoon kosher salt
3 eggs
3/4 cup applesauce
1/2 cup vegetable oil
1 teaspoon vanilla extract
1 cup grated carrots
1 cup grated zucchini
1 medium tart apple, peeled and grated
1 (8 ounce) can crushed pineapple, drained
1/2 cup flaked sweetened coconut
1/3 pecans; coarsely chopped
Directions:
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Preheat oven to 350 degrees. Grease or line a muffin tin with paper liners.
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In a large bowl, combine flours, sugar, cinnamon, nutmeg, baking soda and kosher salt. Whisk the dry ingredients until thoroughly combined.
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In another bowl, combine the eggs, applesauce, vegetable oil and vanilla. Stir in carrots, zucchini, apple, pineapple, coconut and pecans.
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Combine wet and dry ingredients and mix until thoroughly combined, but do not overmix.
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Fill greased or paper-lined muffin cups two-thirds full. Bake at 350 degrees F for 20-22 minutes or until a toothpick comes out clean. Allow muffins to cool in the pan for about 5 minutes before removing to a wire rack.
Notes:
-No whole wheat flour? No problem, simply sub in all-purpose
-I always use kosher salt when baking; however, feel free to substitute table salt.
-Feel free to substitute unsweetened applesauce and/or coconut in this recipe.
Storage:
These muffins are best served the same day; however, they will keep overnight in an airtight container.