Do you ever have just a couple of carrots in your fridge, lingering, peering up at you wanting to be used, and you just keep ignoring them? I do!
So, if you happen to be like me then stop whatever you are doing and make these muffins now!
What you will need: 
One apple
3-4 carrots (uncooked)
Pecans (about 1/2 cup)
2 cups whole wheat flour
1 1/4 cup of sugar
3/4 Tsp baking soda
1 1/2 Tsp baking powder
1 cup of unsweetened coconut
Pinch of salt
Couple shakes of cinnamon
3 Eggs
3/4 cup oil
1 1/2 tsp vanilla
1/4 cup flax seed(optional)
What to do:
Step one: Peel your apple and carrots. Grate them. I used my great grandmothers grater. As I did this I wondered if she knew that someday it would be a staple in my kitchen and I would be using it to make muffins for her great-great grandsons. It made me think of her hands busy in her kitchen, which smelled permanently of pecan pie. It made me think of all the things that we don’t need to buy new, but can use time and again for generations. But, if you don’t have great-grannie’s grater handy you can use a food processor. 🙂
Set aside when finished. 
Step two: Place your pecans into a pan and cook them over the stove. Let them toast until a nice fresh aroma fills your kitchen. Cool and chop them up. 
Step three: In a big bowl mix all your dry ingredients together. That would be your flour, baking powder, baking soda, coconut, sugar and toasted pecans. 
Step four: In another bowl mix your oil, flax, egg, and vanilla together. 
Step five: Add your apple/carrot shavings together with the wet ingredients. Stir. Now, add this to your dry ingredients. Stir. 
TIP: Don’t overmix your muffins. This will make them hard. Stir them just enough to have a decently blended batter. 
Scoop the lumpy batter into muffin cups and bake at 350. I used the small muffin cups, cooked them for about 8 minutes. This recipe made 100 little muffins perfect for eating in the moment, sharing with friends, and freezing for later!
We found a special treat in putting a little dab of butter, followed by heap of peanut butter onto the piping hot muffin. MMMM, yummy! 
I just made these and they were fantastic! I forgot the coconut, and it didn’t feel like something was missing at all. I made them as regular sized muffins and got 16 from the recipe. They were a huge hit!
Really? I am going to try it without and see!!!!
I’d love to know if they are really different with the coconut. After they came out of the oven, and I was cleaning up, I found the coconut on the counter and was kind of bummed. And then I tasted the muffins and wasn’t bummed any more!
I didn’t have many ingredients on hand to make muffins, but I got on here and searched for “muffins” and came across this recipe!
I had baby carrots instead of regular carrots, so I just put them in my Magic Bullet to grind them up. I had 1 apple (yeah!), and we were almost out of oil- so I substituted applesauce for the oil and I only have 1/2 tsp. of Vanilla.
No nuts, no flax, no whole wheat flour, no coconut (i didn’t have any!) and they turned out AWESOME!
These were so sweet and yummy! I loved the texture with the soft apples. At first I thought they were not going to be good- apples and carrots?
They were so good! My 10 month old, 2 yr. old and 3 yr. old- EVEN MY HUSBAND WHO HATES VEGGIES liked them! I even had a bit of cream cheese frosting on hand- so I put just the tiniest bit on them.
So great!!!!
I think I will freeze the leftovers to pop out and microwave for breakfasts down the road!