2 cups (260g) whole wheat flour (spoon & leveled)
2 teaspoons baking soda
2 teaspoons ground cinnamon
½ teaspoon ground ginger
½ teaspoon salt
⅓ cup (35g) ground flax (optional)
3 large eggs
½ cup (100g) packed light or dark brown sugar
¼ cup (85g) honey
⅓ cup (80ml) vegetable, canola oil, or melted coconut oil
⅓ cup (60g) unsweetened smooth applesauce or apple butter
1 teaspoon orange zest (optional)
⅓ cup (80ml) orange juice or pineapple juice
1 teaspoon pure vanilla extract
2 cups (260g) shredded carrots (about 4 large)
1 cup (140g) shredded/grated apple (about 1 large)
½ cup (75g) raisins
½ cup (64g) unsalted chopped pecan
Preheat oven to 425°F (218°C). Spray a 12-count muffin pan with nonstick spray or use greased/sprayed cupcake liners. This recipe yields 14-16 muffins, so prepare a second muffin pan in the same manner or bake in batches and reserve leftover batter at room temperature for when the first batch is done.
Whisk the flour, baking soda, cinnamon, ginger, salt, and flax together in a large bowl. In a medium bowl, whisk the eggs, brown sugar, honey, oil, applesauce, orange zest, orange juice, and vanilla together until combined. Whisk in the carrots and apples.
Pour these wet ingredients into the dry ingredients, stir a few times with a wooden spoon or rubber spatula, then add the raisins and pecans. Fold everything together just until combined and no pockets of flour remain.
Spoon the batter into liners, filling them all the way to the top. Bake for 5 minutes at 425 then, keeping the muffins in the oven, reduce the oven temperature to 350°F. Bake for an additional 18 minutes or until a toothpick inserted in the center comes out clean. The total time these muffins take in the oven is about 23-24 minutes, give or take. (For mini muffins, bake 13-14 total minutes at 350°F the whole time.)