Healthy And Hearty Carrot Cake Muffins - cooking recipe

Ingredients

1 1/2 cups whole wheat flour
1 cup rolled oats
1/2 teaspoon baking soda
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1 teaspoon pumpkin pie spice or 1 teaspoon cinnamon
1 cup buttermilk
2 eggs, beaten
1/3 cup packed brown sugar
1 teaspoon vanilla extract
2 tablespoons butter or 2 tablespoons coconut oil, melted
1 (8 ounce) can crushed pineapple (gently press out excess juice)
1/4 cup shredded coconut (optional)
1 1/2 cups shredded carrots
1/4 cup chopped walnuts or 1/4 cup toasted pepitas
1/4 cup golden raisin

Preparation

Preheat oven to 400 degrees F. Spray a 12 cup muffin pan with non-stick spray or line with paper baking cups.
Mix dry ingredients in a large bowl with a whisk.
In a medium bowl, mix buttermilk, eggs, brown sugar, vanilla, crushed pineapple, and butter/coconut oil with a whisk.
Make a well in the middle of the dry ingredients and pour liquid ingredients in, stirring a few times with a wooden spoon or scraper to incorporate gently. Don't mix too much!
Fold in shredded carrots, walnuts or pepitas, shredded coconut, and golden raisins. (Note: if you use bagged shredded carrots, you may want to coarsely chop them so the shreds don't stick out of your muffin).
Scoop 1/3 cup of batter per muffin into tin.
Bake for 18-20 minutes until golden brown and a toothpick inserted in the center of a muffin comes out clean.
Wait patiently for a few minutes before popping your muffins out of the tin!