Servings: 16 (click to scale)
Ingredients
- 1/2 cup sweetened shredded coconut
- 1-1/4 cup all purpose flour
- 3/4 cup whole wheat flour
- 3/4 cup light brown sugar
- 1-1/2 tsp baking soda
- 1 tsp ground cardamom
- 1 tsp ground ginger
- 1/2 tsp ground cinnamon
- 1/2 tsp salt
- 1-1/2 cup carrots fresh, grated
- 1/2 cup raisins
- 2 each egg
- 1-1/4 cup unsweetened applesauce
- 1/4 cup canola oil
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Instructions
- Preheat the oven to 350F degrees. Lightly coat a muffin tin with nonstick cooking spray or fill with paper liners. In a bowl, combine coconut, both types of flour, sugar, baking soda, cardamom, ginger, cinnamon, and salt. Stir in carrots and raisins.
- In a bowl, beat eggs. Add oil and applesauce and stir until well combined. Add to flour mixture and stir until just combined. Spoon batter evenly into muffin cups. Bake for 25 to 30 minutes, or until tops just bounce back when touched. Leave in tins for 5 minutes before removing to a cooling rack.
Nutrition
Calories: 170kcal | Carbohydrates: 30g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Sodium: 215mg | Fiber: 2g | Sugar: 16g
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