3/4cupmelted coconut oilOR other light vegetable oil, such as sunflower
1tablespoonpure vanilla extract
1/2 cup toasted pecans or walnuts, 1/2 cup raisins or dried cranberries, 1/2 cup flaked coconut
Preheat oven to 350°F. Line 18 muffin cups with paper liners.
In a large bowl, whisk together the flour, cinnamon, baking soda, and salt. Mix in the sugars until well-combined, and then stir in the shredded carrots until evenly coated with the flour mixture. Mix in the optional add-ins, if using.
In a medium bowl, whisk together the eggs, oil, applesauce, and vanilla. Pour the egg mixture into the flour/carrot mixture and stir until fully incorporated. Evenly divide the batter between the 18 prepared muffin cups.
Bake for 15 to 20 minutes or until the muffins are risen in the center and test done with a toothpick. After five minutes, carefully remove the muffins from the pans and cool on a wire rack.
These muffins are very moist and not intended to rise very high. Muffin cups should be about 2/3 full with batter before baking.