Carrot-Raisin-Apple-Walnut Muffins

Yield:24 Muffins

Muffin Ingredients:

·         ½  Cup chopped walnuts

·         ½ Cup organic raisins (soaked in water)

·         2 Cups grated raw carrots

·         1 large peeled and grated apple

·         ½ tsp grated ginger root

·         1 tsp vanilla

·         2 Cups King-Arthur Gluten Free Measure-for-Measure flour

·         ¾ tsp baking soda

·         1 ½ tsp baking powder

·         ½ tsp salt

·         1 cup coconut sugar

·         ½ tsp cinnamon

·         3 large eggs

·         ¾ cups coconut oil

Crumb Topping Ingredients (for 48 muffins):

·         6 Tbsp coconut oil

·         ½ cup King Arthur Gluten Free Flour

·         ¾ cups oats

·         1 ¼ cups coconut sugar

·         1/8 tsp salt

·         1 Tbsp cinnamon

For the Topping:

1.       Melt coconut oil

2.       Mix remaining ingredients until they form a crumb, set aside.

Muffin Instructions:

1.       Preheat oven to 350°F and line muffin tins

2.       Grate carrots, apple, and ginger. Set aside.

3.       In a large bowl, whisk flour, sugar, baking soda, baking powder, salt, and cinnamon. Add walnuts and drained raisins.

4.       In a separate bowl, whisk eggs, oil, ginger, and vanilla. Then add the carrots and apple.

5.       Fold wet ingredients into the dry mixture until mixed.

6.       Divide evenly into muffin cups.

7.       Sprinkle crumb topping onto each muffin

8.       Bake 20-25 minutes, until toothpick inserted comes out clean