This filling and flavorful muffin is an excellent way to add fruits and vegetables to your breakfast or mid-day snack. This recipe can be found on our bags of conventional and organic Whole Wheat Flour.
Preheat oven to 350ºF. Line muffin tin with paper baking cups.
In a bowl, whisk together flour, sugar, baking soda, cinnamon and salt. Add the coconut and stir to combine.
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.
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.
