Morning Glory Muffins

Ingredients: – 1 1/2 cups all-purpose flour – 1/2 cup whole wheat flour – 1 cup granulated sugar – 2 teaspoons baking soda – 2 teaspoons ground cinnamon

– 1/2 teaspoon ground ginger – 1/4 teaspoon ground nutmeg – 1/2 teaspoon salt – 2 cups grated carrots (about 3 medium carrots) – 1 cup grated apple (about 1 large apple)

– 1/2 cup shredded coconut – 1/2 cup chopped nuts (such as walnuts or pecans) – 1/2 cup raisins or dried cranberrie – 3 large egg – 1/2 cup vegetable oil – 1/4 cup unsweetened applesauce

Preheat Oven: Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease the cups with cooking spray.

Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, whole wheat flour, sugar, baking soda, cinnamon, ginger, nutmeg, and salt until well combined.

Prepare Muffin Batter: Add the grated carrots, grated apple, shredded coconut, chopped nuts, and raisins or dried cranberries to the dry ingredients. Stir until everything is evenly distributed.

Mix Wet Ingredients: In a separate bowl, whisk together the eggs, vegetable oil, unsweetened applesauce, and vanilla extract until well combined.

Combine Wet and Dry Ingredients: Pour the wet ingredients into the bowl with the dry ingredients. Stir until just combined, being careful not to overmix. The batter will be thick and slightly lumpy.

Bake: Bake in the preheated oven for 20-25 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.

Cool: Remove the muffins from the oven and let them cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely.