Preheat oven to 350 degrees F. Grease 18 - 2-1/2" muffin cups or line them with paper bake cups.
In a large mixing bowl, stir together the flour, sugar, baking powder, cinnamon, baking soda, and salt. Stir in the carrots, apples, raisins, nuts, and coconut.
In a seperate bowl, stir together the eggs, cooking oil, and vanilla. Add the liquid ingredients all at once to the flour mixture and stir just until moistened.
Gently spoon the batter into the muffin cups until each one is almost full. Bake in the 350 degree oven about 30 minutes or until the top of a muffin springs back when lightly touched. Cool in the pan on a wire rack for 10 minutes. Remove the muffins from the pan and cool on the rack. Serve warm or at room temperature.
For something different, try substituting shredded zucchini for all or part of the shredded carrots.
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|Serving Size: 1 Serving (136g)|
|Recipe Makes: 18|
|Calories from Fat: 148 (38%)|
|Amt Per Serving||% DV|
|Total Fat 16.4g||22 %|
|Saturated Fat 2.9g||15 %|
|Monounsaturated Fat 8.7g|
|Polyunsanturated Fat 3.7g|
|Cholesterol 176.2mg||54 %|
|Sodium 346.9mg||12 %|
|Potassium 229mg||6 %|
|Total Carbohydrate 55.3g||16 %|
|Dietary Fiber 2g||8 %|
|Sugars, other 53.3g|
|Protein 7.8g||11 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 390
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