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Preheat oven to 375.
In a large mixing bowl, combine all dry ingredients.
Stir in carrots, apple, coconut, walnuts, and seeds, until they are coated with the flour mixture.
Beat together eggs, vanilla, OJ, honey, and coconut oil (make sure coconut oil is a liquid. If not, warm just to melt.)
Pour the wet ingredients into the large mixing bowl full of the dry ingredients and add-ins.
Fold in the raisins.
Portion the batter into a muffin pan (we like silicone). Fill each cup right to the top with batter. (You'll have enough batter for 17 muffins)
Bake for 20 minutes, until the tops are firm to the touch.
Store leftovers at room temperature for one day, then refrigerate for up to five days, or freeze for up to three months.