Ingredients:

  • 1.5 cups whole wheat flour
  • 0.5 cup all-purpose flour
  • 0.75 cup light brown sugar, packed
  • 2 tsp baking soda
  • 2 tsp ground cinnamon
  • 0.5 tsp ground ginger
  • 0.5 tsp sea salt
  • 3 large eggs, room temperature
  • 0.75 cup neutral oil
  • 1 tsp pure vanilla extract
  • 2 tbsp orange juice
  • 2 cups grated carrots
  • 1 large Granny Smith apple, grated and squeezed dry
  • 0.5 cup zucchini, grated and squeezed dry
  • 0.5 cup sweetened shredded coconut
  • 0.5 cup raisins
  • 0.5 cup chopped walnuts

Instructions:

  1. Using a food processor with a grating disk, pulse the carrots, apple, and zucchini. Place the shredded mixture into a clean kitchen towel and squeeze firmly over the sink to remove excess moisture.
  2. In a large mixing bowl, whisk together the whole wheat flour, all-purpose flour, brown sugar, baking soda, cinnamon, ginger, and salt.
  3. In a separate vessel, beat the eggs with the neutral oil, orange juice, and vanilla extract until well combined.
  4. Pour the wet ingredients into the dry ingredients. Add the carrots, apple, zucchini, coconut, raisins, and walnuts. Fold gently with a spatula until just combined, being careful not to over-mix.
  5. Preheat oven to 425°F (218°C). Fill a 12-cup muffin tin liners to the top. Place the tin in the oven and immediately reduce the temperature to 375°F (190°C).
  6. Bake for 18–22 minutes or until a toothpick inserted into the center comes out clean. Transfer to a wire rack to cool.