These healthy muffins are kid approved! It's a great way to sneak in fruits, veggies and nuts! 

Ingredients

  • 2 cup – flour, whole wheat

  • 2 teaspoon – baking soda

  • 2 teaspoon – cinnamon

  • 1/2 teaspoon – ginger, ground

  • 1/4 teaspoon – salt

  • 2 cup grated – carrot

  • 1 cup, grated – apple

  • 1/2 cup – coconut flakes

  • 1/2 cup – walnuts, chopped

  • 1/3 cup – sunflower seeds

  • 3 large – eggs

  • 2 teaspoon – vanilla extract

  • 1/4 cup – orange juice

  • 1/2 cup – honey

  • 1/2 cup – coconut oil

  • 1/2 cup – raisins, seedless

Directions

  1. Preheat oven to 375.

  2. In a large mixing bowl, combine all dry ingredients.

  3. Stir in carrots, apple, coconut, walnuts, and seeds, until they are coated with the flour mixture.

  4. Beat together eggs, vanilla, OJ, honey, and coconut oil (make sure coconut oil is a liquid. If not, warm just to melt.)

  5. Pour the wet ingredients into the large mixing bowl full of the dry ingredients and add-ins.

  6. Fold in the raisins.

  7. Portion the batter into a muffin pan. Fill each cup right to the top with batter. 

  8. Bake for 20 minutes, until the tops are firm to the touch.

  9. Refrigerate up to a week, or freeze up to three months.