Instructions

Preheat your oven to 425°F (218°C). Lightly grease a 12-count muffin pan with nonstick spray or line with greased cupcake liners. This recipe yields 14–16 muffins, so prepare an additional pan or bake in batches and set aside leftover batter at room temperature until the first batch is done.

In a large bowl, whisk together the flour, baking soda, cinnamon, ginger, salt, and flaxseed. In a separate medium-sized bowl, combine the eggs, brown sugar, honey, oil, applesauce, orange zest (if using), orange juice, and vanilla extract. Whisk until smooth. Stir in the shredded carrots and grated apple. Gradually add the wet mixture to the dry ingredients, stirring gently with a wooden spoon or rubber spatula. Once combined, fold in the raisins and chopped pecans, mixing until the batter is smooth and no dry flour remains.

Spoon the batter evenly into the muffin liners, filling each one right to the top. Initially bake the muffins at 425°F for 5 minutes, then reduce the temperature to 350°F (177°C) and continue baking for an additional 18 minutes. Test doneness by inserting a toothpick into the center of a muffin—if it comes out clean, the muffins are ready. The total baking time should be approximately 23–24 minutes. Let the muffins cool in the pan for 10 minutes before transferring them to a wire rack to cool completely.

Store any leftover muffins in an airtight container at room temperature for up to two days, or refrigerate for up to one week.