Ingredients

• 2 cups Whole Wheat Flour or Organic Whole Wheat Flour
• 1 cup Sugar
• 1 Tbsp Ground Cinnamon
• 2 tsp Baking Soda
• 1/2 tsp Salt
• 3/4 cup Shredded Coconut
• 3 Eggs
• 1/2 cup Oil
• 1/2 cup Applesauce
• 2 tsp Vanilla Extract
• 1 large Apple grated (about 1 cup)
• 2 cups Carrot grated (about 2 large)
• 8 oz Crushed Pineapple drained
• 1 cup Chopped Walnuts
• 2 Tbsp Crystallized Ginger diced

Instructions

1. Preheat oven to 350ºF. Line muffin tin with paper baking cups.
2. In a bowl, whisk together flour, sugar, baking soda, cinnamon and salt. Add the coconut and stir to combine.
3. In a separate bowl, whisk together eggs, oil, applesauce and vanilla. Add apple, carrot and pineapple and stir to combine. Add in flour mixture and stir until just combined. Gently mix in walnuts and crystallized ginger.
4. Spoon batter into baking cups, filling each completely. Bake for 25-30 minutes or until a toothpick inserted into the middle comes out clean. Cool muffins in the pan for 10 minutes. Move to wire rack to cool completely.