Carrot Muffins

2 cups (270 grams) grated raw carrot (about 2-3 peeled carrots)
1 large apple, peeled and grated
2 cups (260 grams) all-purpose flour
3/4 cup granulated white sugar
3/4 teaspoon baking soda
1 1/2 teaspoons baking powder
1/2 teaspoon (3.5 grams) salt
1 1/2 teaspoons ground cinnamon
1 cup coconut (sweetened or unsweetened) (optional)
3 large eggs
3/4 cup (180 ml) sunflower oil
1 teaspoon pure vanilla extract


Preheat oven to 350 degrees F (180 degrees C) and place rack in center of oven. Place paper liners in 12 muffin cups.

Peel and finely grate the carrots and apple. Set aside.

In a large bowl whisk together the flour, sugar, baking soda, baking powder, salt, and ground cinnamon. Stir in the coconut if using. Set aside.

In a separate bowl whisk together the eggs, oil, and vanilla extract. Fold the wet ingredients, along with the grated carrot and apple, into the flour mixture, stirring just until moistened. Evenly divide the batter between the prepared muffin cups and bake for 20 - 25 minutes or until a toothpick inserted in the center comes out clean.

Remove from oven and let cool on a wire rack. After about 10 minutes remove the muffins from the pans and cool completely on a wire rack before frosting.

Makes 12 standard-sized muffins.