1 1/4 cups (150g) whole wheat flour

1/2 cup (60g) all-purpose flour

3/4 cup (159g) brown sugar

1 tablespoon baking powder

2 teaspoons baking soda

2 teaspoons ground cinnamon

1/2 teaspoon ground ginger

1/2 teaspoon salt

3/4 cup unsweetened applesauce

1/2 cup (114ml) coconut oil, melted

1 large apple, shredded

1 tablespoon vanilla extract

2 cups grated carrot (about 3 medium)

1/2 cup raisins

1/2 cup flaked coconut

1/3 cup walnuts, chopped

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Preheat oven to 350°F (175°C). Line muffin tin with paper liners or grease lightly.
In a large bowl, whisk whole wheat flour, all-purpose flour, brown sugar, baking powder, baking soda, cinnamon, ginger, and salt.
In another bowl, mix applesauce, melted coconut oil, vanilla extract, shredded apple, and grated carrot.
Add wet ingredients to dry and stir gently until just combined; avoid overmixing.
Fold in raisins, flaked coconut, and walnuts.
Divide batter evenly among muffin cups, filling each about 3/4 full.
Bake 20-25 minutes or until a toothpick inserted comes out clean.
Cool muffins in pan 5 minutes, then transfer to wire rack to cool completely.

Substitute walnuts with pecans or almonds.

Add 1/2 cup chopped or crushed pineapple for a tropical flavor.

Use maple syrup instead of brown sugar for natural sweetness.

Replace raisins with chopped dates or dried cranberries.

Add 1 tablespoon flaxseed or chia seeds for extra fiber and omega-3s.

Store muffins in airtight container up to 3 days at room temp, or 1 week refrigerated. Freeze individually wrapped up to 3 months.