Ingredients
1 cup all-purpose flour1 cup whole wheat flour3/4 cup ground flaxseed3/4 cup sugar2-3/4 teaspoons baking powder2 teaspoons ground cinnamon3/4 teaspoon salt1/4 teaspoon baking soda4 large egg whites, room temperature1 large egg, room temperature1/2 cup unsweetened applesauce1/3 cup orange juice1/4 cup canola oil2 teaspoons vanilla extract2 cups grated carrots1/2 cup chopped pecans1/2 cup sweetened shredded coconut1/2 cup raisins1 medium tart apple, peeled and shredded
Preparation
In a large bowl, combine the first eight ingredients. In another bowl, beat the egg whites, egg, applesauce, orange juice, oil and vanilla. Stir into dry ingredients just until moistened. Fold in the carrots, pecans, coconut, raisins and apple.
Coat muffin cups with cooking spray or use foil liners; fill three-fourths full. Bake at 350° for 15-18 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.
