Morning Glory Whole Wheat Muffins

• raisins↗1⁄3 cup
• whole wheat flour↗2 cups
• sugar (I used turbinado)↗1⁄2 cup
• baking soda↗2 teaspoons
• cinnamon↗1 teaspoon
• cardamom↗1⁄2 teaspoon
• ground ginger↗1⁄2 teaspoon
• salt↗1⁄4 teaspoon
• peeled and grated carrots2 cups
• unsweetened applesauce↗1⁄2 cup
• unsweetened grated coconut↗1⁄2 cup
• sunflower seeds↗1⁄3 cup
• large eggs↗3
• coconut oil, just melted↗1⁄2 cup
• orange juice↗1⁄4 cup
• teaspoon vanilla extract↗1

Step-by-step instructions

1. 1

   Preheat oven to 375 degrees F. Lightly grease a muffin tin.

2. 2

   Put the raisins in a bowl and cover with hot water, set aside to soak while you assemble the rest of the recipe.

3. 3

   Whisk together flour, sugar, baking soda, spices, and salt in large mixing bowl.

4. 4

   Stir in the carrots, applesauce, coconut, and sunflower seeds.

5. 5

   In a separate bowl, beat together the eggs, oil, orange juice, and vanilla. Add to the flour mixture, and stir until evenly moistened.

6. 6

   Drain the raisins and stir them inches.

7. 7

   Scoop the batter into the prepared muffin tin. The muffin cups will be almost full to the top.

8. 8

   Bake until nicely domed and inserted cake tester comes out clean, 25 minutes. Remove from oven and let cool in pan for 5 minutes. Place muffins on rack to finish cooling.