Shredded carrot, raisins, pecans, and Granny Smith apple crowd a cinnamon-spiced whole wheat batter sweetened with coconut sugar, folded together and baked into hearty, fruit-studded muffins.
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Heat oven to 350° F (325° F in convection). Prepare muffin tins with paper liners.
Sift flour, sugar, soda, and cinnamon into bowl. Whisk ingredients together and set aside.
Combine carrot, raisins, pecans, coconut, and apple in bowl. Mix into the dry ingredients.
Whisk together the flax mixture, kuzu mixture, oil, and vanilla.
Add the liquid ingredients to batter. Stir to combine. Let batter sit for 2-3 minutes to allow moisture from the fruit to loosen batter, stir again.
Line muffin tin with cupcake liners. Portion batter with 1/4 cup ice cream scoop (yellow handle).
for 25-30 minutes , or until skewer or toothpick inserted in center of muffin comes out clean. Cool muffins completely on cooling rack before serving.
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