Ingredients:

  • 2 cups (250g) all-purpose flour
  • 1 teaspoon (5g) baking soda
  • 1 teaspoon (3g) ground cinnamon
  • ½ teaspoon (1.5g) ground nutmeg
  • ½ teaspoon (3g) salt
  • 3 large eggs
  • ¾ cup (150g) granulated sugar
  • ½ cup (100g) packed light brown sugar
  • ¾ cup (180ml) vegetable oil (like sunflower or canola)
  • 1 teaspoon (5ml) vanilla extract
  • 1 cup (115g) grated carrots (about 2 medium carrots)
  • 1 cup (115g) grated zucchini (about 1 small zucchini)
  • 1 cup (100g) shredded coconut (unsweetened is best!)
  • 1 cup (120g) chopped apple (like Granny Smith or Honeycrisp)
  • ½ cup (60g) raisins
  • ½ cup (55g) chopped walnuts or pecans

Instructions:

  1. Preheat the oven to 375°F (190°C, Gas Mark 5). Line a 12-cup muffin tin with liners, or grease well.
  2. In a large bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and salt.
  3. In a separate medium bowl, whisk together the eggs, granulated sugar, brown sugar, oil, and vanilla extract until well combined.
  4. Pour the wet ingredients into the dry ingredients and stir until just combined. Don't overmix.
  5. Gently fold in the grated carrots, zucchini, coconut, apple, raisins, and nuts until evenly distributed throughout the batter.
  6. Fill each muffin cup about ¾ full with batter.
  7. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. The tops should be golden brown.
  8. Let the muffins cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely.