Whole Wheat Carrot Cake Muffins

• 1-1/2 cup Whole Wheat Flour
• 1 teaspoon Baking Soda
• 1 teaspoon Cinnamon
• 1/2 teaspoons Freshly Grated Nutmeg
• 1/2 teaspoons Ginger
• 1/2 teaspoons Salt
• 1/4 cups Raisins
• 1/4 cups Chopped Walnuts
• 3/4 cups Grated Carrots
• 1 cup Applesauce
• 1/2 cups Melted Coconut Oil
• 1 Egg
• 1 teaspoon Vanilla Extract
• 1/3 cups Honey

1. Preheat oven to 350 F. Prepare a 12 cup muffin tip by greasing or lining with liners.
2. In a large bowl mix together dry ingredients (flour through salt). Then add raisins, nuts and carrots into the dry ingredients and toss lightly so that they are coated in flour mixture. This will prevent the goodies from sinking to the bottom of the muffin.
3. In a smaller bowl mix together the remaining wet ingredients (applesauce through honey) until well combined and add them into the dry ingredients, fully incorporating together. Do not over mix!
4. Divide batter evenly between muffin cups and bake for 20-25 minutes or until a toothpick comes out clean when inserted in the center of a muffin.

whole wheat flour, baking soda, cinnamon, freshly grated nutmeg, ginger, salt, ubc, ubc, carrots, applesauce, melted coconut oil, egg, vanilla, honey

Taken from tastykitchen.com/recipes/breads/whole-wheat-carrot-cake-muffins/ (may not work)