Ingredients

• 2-1/4 cups Whole Wheat Pastry Flour
• 1 cup Date Sugar
• 2 Tbsp Flaxseed Meal
• 2 tsp Ground Cinnamon
• 2 tsp Baking Soda
• 1/2 tsp Salt
• 2 Eggs
• 3/4 cup Coconut Oil melted
• 1 tsp Vanilla Extract
• 2 large Carrots grated (about 2 cups)
• 8 oz canned Crushed Pineapple drained
• 1 large Apple grated (about 1 cup)
• 1/2 cup Shredded Coconut
• 1/2 cup Raisins
• 1/2 cup Pecans chopped
• 1 Tbsp Crystallized Ginger diced

Instructions

1. Preheat oven to 350°F. Grease a muffin tin or line with paper liners.
2. In a medium bowl, mix together Bob’s Red Mill Whole Wheat Pastry Flour, Date Sugar, Flaxseed Meal, cinnamon, baking soda and salt.
3. In a large bowl, whisk together the eggs, melted coconut oil and vanilla extract. Add the carrots, pineapple, apple, coconut, raisins, pecans and crystallized ginger and mix well. Fold in the dry ingredients.
4. Scoop the batter equally into the prepared muffin tin. Bake until a toothpick inserted in the center comes out clean, 30 – 35 minutes. Let cool in pan 10 minutes before serving.