Preheat oven to 375 degrees Fahrenheit and line a muffin tin with 12 baking cups.
Put the shredding attachment in the food processor and add the carrots first - shred. Take out of the processor and set aside. Shred the apples next and set aside.
1 1/2 cups shredded carrots, 1 macintosh apple
In a medium mixing bowl, add dry ingredients and mix together.
1 cup spelt flour, 1 cup almond flour, 1/2 cup sugar, 1/2 cup brown sugar, 1 teaspoon baking soda, 1/2 teaspoon salt, 2 teaspoons ground cinnamon
Add eggs, milk, vanilla and oils and mix with a spatula until just incorporated.
2 eggs, 1/2 cup almond milk, 2 teaspoons vanilla, 1/2 cup olive oil
Add carrots, apple, raisins, coconut and walnuts and stir until just combined.
1 1/2 cups shredded carrots, 1 macintosh apple, 3/4 cup raisins, 1/2 cup shredded coconut, 3/4 cup walnuts
Spoon batter into muffin cups filling to the top. Bake for 20 - 22 minutes.
Let cool in the pan for 5 minutes before transferring the muffins to a wire rack.
Eat
Smile
Enjoy