1/4cuporange or pineapple juicefresh or store-bought
3large carrotsshredded (about 2 cups)2
1medium size appleshredded (about 1 cup)
Preheat oven to 400°F. Spray the wells of a 12-count muffin pan with nonstick spray or line with cupcake liners. This recipe makes 18 muffins.
In a large bowl, whisk together the flour, baking soda, cinnamon, ginger, salt, flax, and nuts until combined. Set aside.
In a medium size bowl, whisk together the eggs, brown sugar, oil, applesauce, orange juice, and vanilla until completely combined. Pour the wet ingredients into the dry ingredients, give it a few stirs, then add the raisins, carrots, and apple. Continue to gently fold everything together until no flour pockets remain.
Spoon the batter into the prepared pan, filling them 3/4 of the way. Bake muffins for 5 minutes, then while keeping the oven door shut, reduce the oven temperature to 350°F. Bake for an additional 14-15 minutes or until a toothpick inserted in the center comes out clean. Allow muffins to cool in the pan for about 10 minutes before transferring to a wire rack to cool completely. Leftover muffins stay fresh at room temperature up to 5 days. Muffins freeze well, up to 2 months. Thaw overnight in the refrigerator.
Regular or golden, or use dried cranberries instead.
You can also use shredded zucchini here. Use 2 cups. Or, use 1 cup carrots and 1 cup zucchini.