½ C. Raw Walnuts
1 C.+ 2 T. Rolled Oats
¾ C. AP Flour (Sub Rye Flour, Gluten Free Flour, Whole Wheat Flour)
¼ c. Almond Flour
2 tsp. Baking Soda
½ tsp. Sea Salt
½ C. Coconut Sugar
2 tsp. Ground Cinnamon
¾ C. Canned Full Fat Coconut Milk
2 tsp. Vanilla
3 Large Eggs
1 Medium Red Apple (I typically use Pink Lady or Honeycrisp)
2 Medium Carrots
½ C. Raisins. (I buy a medley blend at Trader Joe's)
Preheat the oven to 350º
Prepare a muffin baking tin with cupcake liners.
Add Walnuts to a separate sheet. When the oven is preheated, roast walnuts for 10-12 minutes until fragrant and slightly darkened in color. Keep a close eye on them! Allow to cool for 5 minutes before chopping.
Whisk together ½ cup rolled oats, flours, coconut sugar, baking soda, sea salt and cinnamon. Add ½ cup rolled oats to a blender or processor and pulse until it forms a flour consistency. Do not clean the blender or processor. Add to the dry mixture.
In a separate bowl, whisk together the coconut milk, eggs, and vanilla.
Peel carrots and remove core from apple then add both to your blender or processor. Pulse until they form a chunky crumble consistency. Stir into wet ingredients.
Pour wet mixture into dry and stir until just combined. you don't want to over mix! Fold in raisins and walnuts.
Scoop the batter into each baking tin. Use damp fingers to smooth out the top and sprinkle the remaining 2 tablespoons of rolled oats. Gently press into the batter.
Bake for 28-30 minutes until firm to the touch but still a little bouncy. Cool at least 10 minutes before eating.