Instructions
1-Preheat oven to 375℉: Preheat oven to 375℉. Line or grease a standard muffin tin (this recipe makes 14 to 16 muffins so use a second muffin tin or make more after the first batch has cooked). Since this muffin recipe uses less added oil than most traditional muffin recipes, I find that silicone liners or disposable liners with a natural food-grade silicone coating (I like If You Care baking cup liners) work best to prevent sticking. If using traditional paper liners without a coating, lightly spray them with cooking spray before filling so the muffins release more easily after cooling.
2-In a medium bowl, whisk the flour,: In a medium bowl, whisk the flour, oats, baking soda, cinnamon, ginger, and salt until well combined. Set aside.
3-In a large bowl, whisk eggs, applesauce,: In a large bowl, whisk eggs, applesauce, oil, maple syrup, orange zest, and orange juice until well combined.
4-Pour the dry ingredients into the bowl: Pour the dry ingredients into the bowl with the wet and stir until just combined. Do not overmix.
5-Using a large spoon or spatula, fold: Using a large spoon or spatula, fold in the grated carrot, apple, raisins, pecans, and ground flax, if using.
6-Scoop batter into prepared muffin cups filling: Scoop batter into prepared muffin cups filling them to the top. Sprinkle each muffin with extra pecans, if desired.
7-Bake in a 375℉ oven until golden: Bake in a 375℉ oven until golden brown, about 20 to 23 minutes. TIP: if you have a kitchen thermometer, bake until the muffins have an internal temperature of 200℉. Many ovens do not bake true to temp, so this trick will ensure your muffins are baked through but are not over baked. Cool muffins in pan for 10 to 15 minutes, then enjoy.
8-Let muffins cool completely before storing in: Let muffins cool completely before storing in an air-tight container in the fridge for up to 5 days.