Start by preheating your oven to 350°F (175°C). Line a muffin tin with paper liners or lightly grease it.
Grate your carrots and apple. This step is key—pre-shredded carrots are too dry and won’t give you the same texture. Freshly grated ingredients release moisture during baking, which keeps the muffins tender.
In a large bowl, whisk together all the dry ingredients such as the flours, baking soda, cinnamon, and salt.
Make sure everything is evenly distributed. This prevents clumps and ensures consistent flavor in every bite.
In a separate bowl, whisk the wet ingredients such as the eggs, butter or coconut oil, zucchini (do not squeeze out liquid, measure after grating), carrots, banana, apple, coconut flakes, maple syrup or honey, and vanilla extract.
Whisk until smooth and slightly thickened. The mixture should look glossy and cohesive.
Pour the wet ingredients into the dry ingredients and stir gently. Don’t overmix—just combine until there are no large streaks of flour.
Now fold in chopped nuts (or alternatively chocolate chips) and raisins. The batter will be thick and chunky—that’s exactly what you want.
Divide the batter evenly among your muffin cups, filling each about ¾ full.
Bake for 27–30 minutes, or until a toothpick inserted in the center comes out clean.
Let them cool in the pan for about 5 minutes, then transfer to a wire rack to cool completely.
