• ½ cup white whole wheat flour
• ½ cup oat flour
• ⅓ cup brown sugar, packed
• 1 tsp ground cinnamon
• ¼ tsp ground ginger
• ¼ tsp ground cardamom (optional)
• ½ tsp baking soda
• 1 tsp baking powder
• ¼ tsp kosher salt
• 1 medium apple, peeled, cored & shredded
• 1 cup (2 medium) carrots, peeled & shredded
• ¼ cup sweetened shredded coconut
• ¼ cup raisins
• ¼ cup chopped pecans (or walnuts)
• ½ cup milk
• 2 tbsp canola oil
• 1 egg
• ½ tsp vanilla extract

Equipment

• box grater
• 12-tin muffin tray

1. Preheat oven to 350º  
2. Mix dry ingredients in a large bowl.
3. Add fruit and nuts and stir to coat ingredients with flour
4. Whisk together wet ingredients in a medium bowl (or measuring cup as Maria demonstrates in the video which makes for easy pouring).  Pour into dry ingredient mixture and fold together with a spatula until just combined, with only 10-15 strokes
5. Scoop into muffin tins, filling each about ¾ full
6. Bake 35 minutes or until a toothpick inserted into a muffin comes out clean
    

Tips

• This recipe can easily be doubled to feed a crowd or freeze for later
• You can substitute all-purpose flour for the oat and whole grain flours, but you'll lose some fiber, protein, and minerals