- Portion size 24 servings
- Credits : Lily Kelly
- 1 1/4 cup sugar
- 2 1/4 cups flour
- 1 tablespoon cinnamon
- 2 teaspoons baking soda
- 1 in baking powder
- 1/2 teaspoon salt
- 2 cups grated carrots
- 1 apple shredded
- 8 oz canned pineapples drained and crushed
- 3/4 cups raisins
- 1/2 cup ground flaxseed
- 1/2 cup walnut coarsely chopped
- 1/2 cup pecan coarsely chopped
- 3 eggs
- 1 cup olive oil
- 1 cup canola oil
- 1 1/2 teaspoon vanilla
MethodPreheat oven to 350F /176C.
Grease standard muffins pans or line with papper muffin cups.
In a large mixing bowl combine sugar, flour, cinnamon, baking powder and soda and salt.
In a separate large bowl combine carrots, apples, pineapple, raisins, flax seeds and nuts. Stir to mix.
Add the fruit, vegetable, nut mixture forllowed by the eggs, oil, and vanilla. Beat mixture thoroughly.
Fill muffin cups 3/4 full and bake for 25-30 min.