Carrot cake muffins

Ingredients:

• 1 ½ cups all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1 tsp ground cinnamon
• ¼ tsp ground nutmeg (optional)
• 2 large eggs
• ½ cup brown sugar (or coconut sugar)
• ¼ cup granulated sugar
• ⅓ cup vegetable oil (or melted coconut oil)
• ¼ cup unsweetened applesauce (or yogurt)
• 1 tsp vanilla extract
• 1 ½ cups grated carrots
• ½ cup chopped walnuts or pecans (optional)
• ¼ cup raisins (optional)

Instructions:

1. Preheat oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a bowl, whisk dry ingredients: flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
3. In another bowl, beat eggs, sugars, oil, applesauce, and vanilla until well combined.
4. Fold in the grated carrots, nuts, and raisins.
5. Gradually mix the dry ingredients into the wet ingredients until just combined.
6. Spoon batter into muffin cups (about ¾ full).
7. Bake for 18–22 minutes, or until a toothpick inserted comes out clean.
8. Let cool for 5 minutes, then transfer to a wire rack.