Ingredients

• 2 cups all-purpose flour
• 1.25 cups white sugar
• 2 teaspoons baking soda
• 2 teaspoons ground cinnamon
• 0.25 teaspoons salt
• 2 cups shredded carrots
• 1 apple - peeled , cored and shredded
• 0.5 cups raisins
• 0.5 cups chopped walnuts
• 0.5 cups unsweetened flaked coconut
• 3 large eggs
• 1 cup vegetable oil
• 2 teaspoons vanilla extract

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin or line cups with paper liners.
2. 2 Mix flour, sugar, baking soda, cinnamon, and salt together in a large bowl; stir in carrots, apple, raisins, walnuts, and coconut.
3. 3 Beat eggs, oil, and vanilla together in a separate bowl.
4. 4 Stir egg mixture into the carrot mixture until just moistened.
5. 5 Spoon batter into the prepared muffin cups, filling each 2/3 full.
6. 6 Bake in the preheated oven until tops spring back when lightly pressed, about 20 minutes. Cool in the tin for 5 minutes. Transfer to a wire rack to cool completely.
7. 7 Enjoy!

Nutrition per serving