3tablespoonscanola oilor nut butter of your choice
Streusel Topping (Optional)
2tablespoonswheat germ (optional)
2tablespoonswalnuts or pumpkin seeds
Step 1: Blend Dry Ingredients
Preheat Oven to 425°F with the oven rack positioned in the top third of your oven.In a large bowl combine the flours, brown sugar, baking powder, baking soda and salt. Set aside.
Step 2: Mix Wet Ingredients
Then, in a stand mixer, or large mixing bowl, combine the carrot, pineapple, coconut, apple, raisins, molasses, egg, canola oil and apple sauce. Once blended, add the walnuts, flax seeds, chia seeds and remaining spices to the wet ingredients.
Step 3: Combine Wet and Dry Ingredients
Next, slowly add the dry ingredients to the wet ingredients and mix until everything is moistened. Take care not to overmix the batter. Let the batter rest for at least 15-20 minutes (or up to an hour) before filling the muffin cups.
Step 4: Prepare Streusel Topping (Optional)
While the batter rests, in a small bowl, blend together the brown sugar, wheat germ, rolled oats, cinnamon and walnuts together. Then use a fork (or clean hands) to blend the cold butter into the other streusel ingredients. Continue to work the butter into the mixture until it resembles coarse crumbs. Set aside.
Step 5: Prepare Muffin Tin & Bake
Prepare a standard muffin tin by coating it with butter or cooking spray. Alternatively, you may also use muffin liners. Then fill each muffin cup 3/4 full with batter—almost all the way to the top.If adding streusel, sprinkle the muffins with the streusel topping, dividing it evenly between all of the muffins. Gently press it into the batter to help it adhere while baking.Place the muffins into a preheated 425°F oven and bake for 5-7 minutes. Then, once the muffins have a nice, domed top forming, reduce the oven temp to 350°F. Continue to bake for an additional 10-12 minutes. The muffins are ready when a toothpick comes out clean when inserted into the center and they feel firm to the touch when pressed gently with a finger.Remove from the oven and let cool for 5 minutes in the muffin pan before removing and transferring to a wire rack to finish cooling.
Make Mini Muffins: To make mini muffins, fill mini muffin cups 2/3 full with batter and bake at 375°F for 12-15 minutes.Ingredient Substitutions: See a list of substitutions and swap ideas at the end of the above blog post.Storage Instructions: Muffins can be stored in an air-tight container at room temperature for up to 2 days or for up to 1 week in the refrigerator.Freezer Instructions: These muffins freeze well for up to 3 months. When ready to eat, remove from the freezer and let thaw overnight in the refrigerator. Then warm in the microwave for a 15-20 seconds, if desired.Nutrition Facts: The nutrition information published with this recipe is an estimate and does NOT include the option streusel topping.