Carrot Cake Muffins

I was tempted to call these “Totally Healthy Carrot Cake Muffins”! There’s no butter, no oil and no refined sugar. Instead, they’re loaded with carrots, grated apple and crushed pineapple, which make these muffins moist and delicious!
These muffins have also been eighth-grader approved!

2 eggs
1 cup crushed pineapple
3 carrots, peeled and grated (approx. 2 ¼ cups grated carrots)
1 Granny Smith apple, grated
½ cup yogurt
¼ cup maple syrup
2 teaspoons vanilla extract
1 ½ teaspoons ground cinnamon
¼ teaspoon ground ginger
1/16 teaspoon ground nutmeg (a pinch)
½ teaspoon salt
1/3 cup shredded coconut (unsweetened)
1/3 cup chopped walnuts (or pecans)
¼ cup raisins
1 ½ cups white spelt flour
1 teaspoon baking powder
1 teaspoon baking soda
1 tablespoon rolled oats (optional)

View the full recipe at The Breakfast Drama Queen →