Carrot & Pumpkin Seed Muffins

This is great way to use up small amounts of raisins, nuts, seeds, and less-than-fresh carrots. The carrots can even be grated and frozen in advance, then added to the batter. Not only are these muffins delicious, but they freeze well, too, making them the perfect lunch-bag addition (just leave out the nuts).

• 1 ¼ cups all-purpose flour
• 1 ⅓ cups sugar
• ½ Tbsp cinnamon
• 1 tsp baking soda
• 1 cup carrots, grated
• ½ cup dark raisins
• ½ cup unsweetened coconut, shredded
• ¼ cup pumpkin seeds, raw
• ¼ cup pecans, chopped
• 1 large apple, peeled and grated
• 2 eggs
• ½ cup liquid coconut oil
• ½ Tbsp vanilla extract
• Demerara sugar (optional)

INSTRUCTIONS

Preheat oven to 350°F. Spray a muffin pan with cooking oil or use cupcake liners.

1. In a large bowl, combine the flour, sugar, cinnamon, baking soda, carrots, raisins, coconut, pumpkin seeds, pecans, and apple. Stir to evenly combine.
2. In a separate smaller bowl, whisk together the eggs, coconut oil, and vanilla.
3. Pour the wet ingredients into the dry ingredients and stir to combine, being careful not to over-mix the batter.
4. Fill each muffin cup ¾ full. You can sprinkle raw Demerara sugar or cinnamon sugar on top of each muffin for a little sparkle.
5. Bake for 25–30 minutes until a toothpick inserted into the centre of a muffin comes out clean. Cool in the pan for 10 minutes and then completely cool on a wire rack.