Hearty and healthy, these muffins are packed with grated apples, carrot, coconut, and golden raisins. Pepitas replace the usual walnuts. They're made with half whole-wheat and half all-purpose flour.
Ingredients
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1 cup unbleached all-purpose flour
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1 cup whole-wheat flour
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1 teaspoon baking powder
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1 teaspoon baking soda
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1 teaspoon ground cinnamon
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½ teaspoon kosher salt
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½ cup pepitas, finely chopped
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⅓ cup vegetable oil
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1 cup packed dark-brown sugar
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2 large eggs, room temperature
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⅓ cup whole milk
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1 large carrot, peeled and grated (2 cups)
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1 Granny Smith apple, peeled, cored, and grated (1 ¼ cups)
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½ cup unsweetened shredded coconut
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½ cup golden raisins
Description
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Preheat oven to 350 degrees. Line a standard 12-cup muffin tin with baking cups. In a large bowl, whisk together both flours, baking powder, baking soda, cinnamon, and salt. Reserve 1 tablespoon chopped pepitas; whisk the rest into flour mixture. In another bowl, whisk together oil, brown sugar, eggs, and milk until smooth. Stir in carrot, apple, coconut, and raisins. Make a well in flour mixture; pour in egg mixture and stir together until just combined (do not overmix). Divide batter evenly among muffin cups, filling each all the way. Sprinkle tops with reserved pepitas.
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Bake until golden and a toothpick inserted in center of muffins comes out clean, 22 to 25 minutes. Let cool 5 minutes in tin, then transfer to a wire rack and let cool completely.
