Morning Glory Muffins

Ingredients

• Cooking spray
• 1/2 c. black or red raisins
• 1 c. (215 g.) packed light brown sugar
• 1 c. (120 g.) all-purpose flour
• 1 c. (113 g.) whole wheat flour
• Zest of 1 orange
• 2 tsp. ground cinnamon
• 1 tsp. baking soda
• 1 tsp. ground ginger
• 1 tsp. kosher salt
• 3 medium carrots, grated (about 2 c.)
• 1 large green apple, grated
• 1/2 c. sweetened shredded coconut
• 1/2 c. walnuts, chopped
• 1/3 c. sunflower seeds
• 3 large eggs
• 1 c. vegetable oil
• 1/4 c. whole milk
• 2 tsp. pure vanilla extract

Instructions

1. Place a rack in center of oven; preheat to 375°. Grease a standard 12-cup muffin tin with cooking spray. In a small heatproof bowl, cover raisins with hot water. Let sit 15 minutes. Drain and pat dry with paper towels.
2. Meanwhile, in a large bowl, whisk brown sugar, all-purpose flour, whole wheat flour, orange zest, cinnamon, baking soda, ginger, and salt. Add carrots, apple, coconut, walnuts, and sunflower seeds and toss to combine.
3. In a medium bowl, whisk eggs, oil, milk, and vanilla until slightly frothy, about 2 minutes.
4. Add raisins and egg mixture to flour mixture and mix with a rubber spatula just until no dry streaks remain. Fill prepared cups with batter until filled to the top.
5. Bake muffins until puffed, golden brown, and a tester inserted into the center comes out clean, 20 to 25 minutes. Let cool 5 minutes before serving.