Carrot Spice Muffins

The boys and I made some really good carrot spice muffins today! Thought I would share the recipe!

Carrot Spice Muffins

makes 12 muffins

2 cups whole wheat flour
1/2 sucanat
1 tablespoon baking powder
1 1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon salt
2/3 cup coconut oil
2 large eggs
3/4 cup milk or almond milk
1 teaspoon pure vanilla extract
1 cup shredded carrots (about 3, peeled and trimmed)
1/2 cup shredded sweetened coconut
1/3 cup moist, plump currants or raisins
1/3 cup pecans or walnuts, toasted, cooled and chopped

preheat the oven to 375 degrees F. Butter or spray the 12 molds in a regular-size muffin pan or fit the molds with paper muffin cups.

In a large bowl, whisk together the flour, sugar, baking powder, cinnamon, ginger, baking soda, and salt. In a large glass measuring cup or another bowl, whisk the oil, eggs, milk, and vanilla extract together until well combined. Pour the liquid ingredients over the dry ingredients and, with the whisk or a rubber spatula, gently but quickly stir to blend. Stir in the carrots, coconut, currants, and nuts. Divide the batter evenly among the muffin cups.

Bake for about 20 minutes, or until a thin knife inserted in the center of the muffins comes out clean. Transfer the pan to a rack and cool for 5 minutes before carefully removing each muffin from its mold.