Ingredients:

  • 2 cups (250g) All-purpose flour
  • 1 teaspoon (5g) Baking soda
  • 1 teaspoon (6g) Ground cinnamon
  • 1/2 teaspoon (3g) Ground nutmeg
  • 1/4 teaspoon (1.5g) Ground ginger
  • 1/2 teaspoon (3g) Salt
  • 3 Large eggs
  • 3/4 cup (150g) Granulated sugar
  • 1/2 cup (100g) Packed light brown sugar
  • 1/2 cup (120ml) Vegetable oil
  • 2 teaspoons (10ml) Vanilla extract
  • 2 cups (200g) Grated carrots (about 2 medium)
  • 1 cup (100g) Grated apple (about 1 medium, peeled or unpeeled)
  • 1/2 cup (75g) Raisins
  • 1/2 cup (50g) Chopped walnuts (or pecans)
  • 1/4 cup (25g) Shredded coconut (optional)

Instructions:

  1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with liners or grease well.
  2. In a large bowl, whisk together flour, baking soda, cinnamon, nutmeg, ginger, and salt. Ensure there are no lumps.
  3. In a separate medium bowl, whisk together eggs, granulated sugar, brown sugar, vegetable oil, and vanilla extract until well combined.
  4. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix!
  5. Gently fold in the grated carrots, grated apple, raisins, walnuts, and 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 or with a few moist crumbs.
  8. Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.