Ingredients

• 1 cup brown sugar
• 1 cup unbleached all-purpose flour
• 1 cup whole wheat flour
• 0.75 cups dried cranberries
• 0.5 cups shredded sweetened coconut
• 0.25 cups ground flax seed
• 1 tablespoon ground cinnamon
• 2 teaspoons baking soda
• 0.5 teaspoons salt
• 1 large Granny Smith apple , shredded
• 0.75 pounds carrots , shredded
• 1 cup crushed pineapple , drained
• 0.5 cups vegetable oil
• 0.5 cups applesauce
• 0.5 cups coarsely chopped pecans
• 3 large eggs
• 1 teaspoon vanilla extract

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease 12 large muffin cups.
2. 2 Mix brown sugar, all-purpose flour, whole wheat flour, cranberries, coconut, flax seed, cinnamon, baking soda, and salt together in a bowl. Add apple and carrots. Stir to combine. Add pineapple, oil, applesauce, pecans, eggs, and vanilla extract. Stir until just combined. Pour batter into prepared muffin cups.
3. 3 Bake in the preheated oven until a toothpick inserted in the center of muffins comes out clean, about 35 minutes.

Nutrition per serving