- ½ cup old-fashioned oats
- 1 cup flour
- ¾ cup wheat flour
- ¾ cup brown sugar
- ½ cup shredded coconut (unsweetened)
- 1 tsp ginger
- 2 tsp cinnamon
- ½ tsp salt
- 1 tsp orange zest (optional)
- 1 medium-sized North Bay Produce apple, cored and grated with skin on
- 2 cups carrots, peeled and grated
- 2 tsp baking soda
- 3 eggs
- ⅔ cup oil
- 2 tsp vanilla
- 2 tbsp molasses
- ½ cup dried cherries and/or blueberries
- ½ cup sliced almonds (optional; reserve some for topping the muffins)
Preheat oven to 375F. Prepare a muffin tin with 12 cupcake liners, or spray with non-stick spray, and set aside. In a large bowl, mix the dry ingredients and sugar, and whisk together. Add grated carrots, coconut, and apples, stirring to combine. In a separate bowl, whisk wet ingredients, then pour into the dry mixture to combine. Add the dried fruit and nuts and stir well. Separate the batter evenly among the 12 muffin cups, top with remaining almonds, and bake for 18-20 minutes. Remove from oven and run a knife around the sides (if not using liners). Transfer to a wire rack to cool. Can be frozen for up to three months.
