Hearty Morning Glory Muffins (df/gf option)

Makes APPROXIMATELY 48 muffins

ingredients

• 4 c. flour (I used to throw in a handful of flax meal and used half whole wheat and half unbleached white. Mostly these days muffins are a treat, so I make them with almond flour. GF flour blends work well in this recipe)
• 2 1/2 c. sugar (this is the original suggestion. I NEVER use that much sugar. Half at least, or I use 1 cup honey  or coconut sugar. Or even 1 cup applesauce. Almond flour absorbs moisture and muffins are forgiving so don't stress about the wet/dry ratio 
• 4 ts. baking soda
• 4 ts. cinnamon
• 2 ts. salt
• 12 carrots, peeled and grated (I use my food processor)
• 2 Granny Smith apples, peeled and grated
• 1 c. finely chopped pecans                            1 c. coconut shreds                                           1 c. raisins (I substitute raisins, craisins, currents, or even finely chopped dates)
• 6 large eggs
• 2 c. coconut or palm oil
• 2 ts. vanilla

directions

Line muffin tin (or tins) with muffin liners or butter them. Preheat oven to 350.

Whisk together flour, sugar, baking soda, cinnamon, and salt in large bowl. Stir in carrots, pecans, coconut, raisins and apples. Whisk together eggs, oil, (applesauce if you're using it) and vanilla in another bowl, then add to flour mixture and stir until just combined.

Spoon batter into muffin cups, filling them to the top. Bake muffins, in batches if necessary, until springy to the touch, about 30 minutes per batch. Cool in pans for 5 minutes, then turn out onto a rack and cool to warm or room temperature.