Packed with the fresh flavors and moistness of grated carrots and apples, these Carrot and Apple Muffins are also crammed with the goodness of walnuts, pistachios, oats, and golden raisins.
Yields 20 muffins
Position the rack in the center of the oven and preheat to 400°F. Lightly grease or line two 12-count muffin tins. Set aside.
In a large bowl, whisk together the flour, almond flour, oats, baking powder, ginger, cardamom, cinnamon, nutmeg, salt, and light brown sugar. Toss in the grated carrots and apple along with the walnuts, pistachios, and golden raisins.
In a small bowl or a large measuring cup, whisk together the vegetable oil, milk, eggs, and vanilla. Add the wet ingredients to the large bowl with the dry ingredients and fillings. Use a wooden spoon to mix until just combined.
Spoon or scoop the muffin batter into the prepared tins, filling until the mixture comes to the top of the well (optional: if you like, sprinkle some oats and raw sugar over the top of the muffins before going in the oven). Bake 15-20 minutes until the tops are golden brown and a toothpick or knife inserted into the center comes out clean (the top should spring back to the touch). Allow to cool on a wire rack.