- 1 cup/120 grams AP Flour
- ¾ cup/85 grams Whole-Wheat Flour
- 1½ tsp. Cinnamon
- 1 tsp. Baking Powder
- ½ tsp. Baking Soda
- ½ tsp. Salt
- ¾ cup/177 milliliters Whole Milk
- ¾ cup/160 grams packed Brown Sugar
- 2 Eggs
- ¾ cup/90 grams shredded Carrot, (from 2 medium carrots)
- ½ cup/77 grams shredded Apple, (from 1 medium apple)
- ½ cup/57 grams unsweetened shredded Coconut, toasted
- ¾ cup/90 grams finely chopped Walnuts, toasted
- Heat oven to 350 degrees. Line a 12-cup standard muffin tin with paper liners.
- In a medium bowl, whisk together all-purpose flour, whole-wheat flour, cinnamon, baking powder, baking soda and salt. In a large bowl, whisk together milk, dark brown sugar and eggs until smooth. Stir carrot, apple, coconut, and walnuts into the wet mixture. Stir in the melted coconut oil.
- With a large rubber spatula, fold the dry ingredients into the wet ingredients until just combined. Do not overmix. Divide the batter evenly among the prepared cups.
- Bake until puffed and set and a toothpick inserted into the center of a muffin comes out clean, about 20 minutes.