Ingredients:

– 2 cups (260g) whole wheat flour (spooned & leveled)
– 2 teaspoons baking soda
– 2 teaspoons ground cinnamon
– 1/2 teaspoon ground ginger
– 1/2 teaspoon salt
– 1/3 cup (35g) ground flaxseed (optional)
– 3 large eggs, at room temperature
– 1/2 cup (100g) packed light or dark brown sugar
– 1/4 cup (85g) honey
– 1/3 cup (80ml) vegetable oil, canola oil, or melted coconut oil
– 1/3 cup (60g) unsweetened smooth applesauce
– 1 teaspoon orange zest (optional)
– 1/3 cup (80ml) orange juice or pineapple juice
– 1 teaspoon pure vanilla extract
– 2 cups (260g) shredded carrots (about 4 large)
– 1 cup (140g) shredded/grated apple (about 1 large)
– 1/2 cup (75g) raisins
– 1/2 cup (64g) unsalted chopped pecans

Instructions:

1. Preheat the oven to 425°F (218°C). Prepare a 12-count muffin pan with nonstick spray or use greased/sprayed cupcake liners. If needed, prepare a second muffin pan or bake in batches.
2. In a large bowl, whisk together the whole wheat flour, baking soda, cinnamon, ginger, salt, and flaxseed.
3. In a medium bowl, whisk together the eggs, brown sugar, honey, oil, applesauce, orange zest, orange juice, and vanilla until combined. Stir in the shredded carrots and apples.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Add the raisins and pecans, folding them into the batter until evenly distributed.
5. Spoon the batter into the prepared muffin liners, filling them to the top. Bake for 5 minutes at 425°F, then reduce the oven temperature to 350°F (177°C) without removing the muffins. Continue baking for an additional 18 minutes or until a toothpick inserted into the center comes out clean.
6. Allow the muffins to cool in the pan for 10 minutes, then transfer them to a wire rack to cool completely before serving.
7. Store leftover muffins covered at room temperature for up to 2 days, or refrigerate for up to 1 week.

Prep Time: 30 minutes | Cook Time: 24 minutes | Total Time: 1 hour

FAQs:

What is the secret to high muffins?

Chilling your muffin batter overnight in the fridge is the BEST thing you can do for amazing muffins. It makes them more moist, tender, and TALLER! It’s very similar to chilling cookie dough, which if you know me you know I’m obsessed with chilling cookie dough.

Is a muffin in the morning good for you?

A regular sandwich-sized English muffin usually contains around 200 calories, making them a good breakfast option to maintain a low-calorie diet. You should also pay attention to other nutritional facts on a food label when it comes to weight loss goals.

How unhealthy is a muffin?

Most store-bought muffins are like glorified cupcakes—they’re full of sugar and simple carbs. “They can be packed with added sugar and low in fiber, sending your blood sugar levels on a roller coaster before you even get to work,” says Charlotte Martin, MS, RDN, CSOWM, CPT.

What is the best flour for muffins?

Self-Rising Flour: Flour to which baking powder and salt have been added during milling. Long a Southern staple, self-rising flour is generally made from the low-protein wheat traditionally grown in the South. It’s best for tender biscuits, muffins, pancakes and some cakes.