Step 1

Preheat the oven to 350°F then grease a muffin tin and set aside.

Step 2

Starting with wet ingredients first, layer everything (except carrots, apple, walnuts, coconut and raisins) in a blender and blend for about 30 seconds, or until a smooth batter forms. Add the chopped walnuts, shredded carrot, apple, and coconut to the blender then gently stir together by hand.

Step 3

Pour the batter into the muffin tin so that each is approximately 3/4 of the way full. Sprinkle coconut and chopped nuts on top then place them in the oven and cook for 20 minutes. Allow to cool for at least 10-15 minutes. They are very moist straight from the oven but the texture will change as they have more time to cool. Store leftovers in an airtight container in the refrigerator for up to 4 days.