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Preheat oven to 400 degrees F (200 degrees C). Line a jumbo or a 12 cups muffin pan with liners.
In a medium sized bowl, whisk together the
All-Purpose Flour (2 cups)
Baking Powder (1 Tbsp)
Ground Cinnamon (1/2 Tbsp)
Ground Ginger (1/2 tsp)
Salt (1/2 tsp)
. Set aside.
In a large bowl, whisk together
Vegetable Oil (2/3 cup)
Brown Sugar (1 cup)
Vanilla Extract (1/2 Tbsp)
Apple Sauce (3/4 cup)
, and Zest of the
. Whisk until well combined.
Add flour mixture to wet ingredients, then add
Carrots (2 cups)
Raisins (1/2 cup)
Unsweetened Shredded Coconut (3/4 cup)
Chopped Pecans (1/2 cup)
. Fold everything together gently just until combined and no flour lumps remain.
Spoon the batter into liners, filling them all the way to the top.
Bake for 23-25 or until a toothpick inserted in the middle comes out clean. For regular size muffins, bake for 15-18 minutes.
Allow the muffins to cool for 10 minutes in the muffin pan, then transfer to a wire rack to cool until ready to eat.
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