These muffins are filled with healthy ingredients that makes eating them even more fun. Kids loved ‘em.
- flour - 1 cup
- white whole wheat flour - 1 cup
- rolled oats - 3/4 cup
- oat bran - 2 tbsp
- baking powder - 2 tsp
- baking soda - 1/2 tsp
- salt - 1/2 tsp
- cinnamon - 1 tsp
- ground ginger - 1/2 tsp
- milk - 1 cup, (or soy)
- applesauce - 3/4 cup
- brown sugar - 3/4 cup, packed
- vegetable oil - 1/3 cup
- eggs - 2
- vanilla extract - 2 tsp
- carrots - 1 1/2 cups, finely grated
- sweetened flaked coconut - 2 tbsp
- pineapple - 1 cup, fresh, cut into 1/4 inch dice or tidbit size (optional use canned pineapple tidbits, drained)
- yellow raisins - 1/2 cup (optional)
- pumpkin seeds - 3 tbsp (for topping, optional)
Preheat oven to 375 degrees, grease or place cupcake wrappers in a standard size 1muffin pans.
In a large bowl, whisk together the flours, oats, bran, baking powder, baking soda, salt, cinnamon and ginger.
In a medium bowl, whisk together the milk, applesauce, brown sugar, vegetable oil, eggs and vanilla extract.
Pour the wet ingredients over the dry and whisk just until all ingredients are incorporated. Gently stir in the carrots, coconut, pineapple and raisins.
Divide the mixture between the muffin cups, Cups should be filled to the top.
Sprinkle tops evenly with pumpkin seeds.
Bake for 20 – 25 minutes or until muffin tops spring back when poked and a toothpick inserted into the centre comes out clean. Allow to cool for 5 – 10 minutes before removing from the muffin tin. Store in an airtight container at room temperature for 2 – 3 days, or freeze.