Carrot Muffins

Step 1

Place a rack in middle of oven; preheat to 325°. Line cups of muffin pan. Toast 1 cup raw walnuts or pecans in a single layer on a small rimmed baking sheet until golden brown or slightly darkened in color and fragrant, 6–10 minutes (walnuts will take less time than pecans). Let cool slightly, then coarsely chop; set aside. Increase oven temperature to 400°.

Step 2

Whisk 1 cup (125 g) all-purpose flour, ½ cup (70 g) whole wheat flour, 2 tsp. baking powder, ¼ tsp. baking soda, 1½ tsp. ground cinnamon, ¾ tsp. ground ginger, and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt in a large bowl to combine.

Step 3

Whisk 2 large eggs, 1 cup unsweetened applesauce, ⅔ cup (packed; 133 g) light brown sugar, ½ cup vegetable oil, and 1 tsp. finely grated orange zest in a medium bowl until well combined. Scrape into dry ingredients and fold in with a rubber spatula until almost combined and only a few streaks of flour remain. Add 2 medium carrots (about 5 oz.), grated on the large holes of a box grater (about 1½ cups), ½ cup golden raisins, and reserved nuts and gently fold into batter until just incorporated (be careful not to overmix).

Step 4

Divide batter evenly among muffin cups, filling almost to the brim. Top muffins with hemp seeds, chia seeds, flaxseed, and/or sesame seeds if desired.

Step 5

Bake muffins until tops are puffed and golden brown and a tester inserted into the centers comes out clean, 18–22 minutes. Transfer pan to a wire rack and let muffins cool 5 minutes in pan. Turn out muffins onto rack and let cool completely.Do ahead: Muffins can be baked 2 days ahead. Store airtight at room temperature.