- 2 cups whole wheat flour
- 1 cup sugar
- 1 T cinnamon
- 2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup shredded coconut
- 1 1/2 – 2 cups dried fruit (raisins, craisins, figs, apricots, dried blueberries, whatever you like)
- 2 cups grated carrots
- 1 apple, shredded
- 8 oz can crushed pineapple, drained
- 1/2 cup sunflower seeds
- 1/2 cup pumpkin seeds
- 1/4 cup chia seeds
- 1/4 cup hemp seeds
- 3 eggs
- 2/3 cup olive oil
- 1 tsp vanilla
Mix together flour, sugar, cinnamon, baking powder and salt in a large bowl. Add dried fruit, coconut, seeds, pineapple, apple and carrots. Store to combine. In separate bowl, whisk eggs with oil and vanilla. Combine this mixture with dry ingredients and blend well. This will be very thick. Fill 12 cupcake baking cups heaping full. Bake at 350 degrees for 30-40 minutes.
Enjoy. These muffins freeze really well.
…I am on a reduced sugar craze. I used 1/2 cup sugar, 1/4 cup Splenda and 1/4 cup agave. It did not change the texture at all and they were still sweet enough. Next time I will reduce sugar to 1/4 cup. There is a lot of natural sugar in pineapple, carrots, apple and coconut already.
…I tried to shred carrots myself. Literally don’t even try this. Took forever. Wanted to scream. Gave up and went to the store and bought matchstick carrots. I still diced them up to reduce size.
…Shredding apple skin doesn’t work. I grated a peeled apple on my microplane and it was basically the consistency of applesauce. Next time I will just use unsweetened applesauce.
…I used 3/4 cup raisins and 3/4 cup 50% reduced sugar craisins. Why not?
…I also added some flax seed just because I had some. Most of the seeds can be bought at Trader Joe’s for MUCH less than at Whole Foods.
…My dad suggested adding an old banana in there as well. Next time.
…My yield was 18 muffins.