Carrot Raisin Breakfast Muffins

2 cups raisins

4 cups whole wheat flour

1 tablespoon baking powder

2 teaspoons baking soda

1 teaspoon salt

1 tablespoon cinnamon

6 eggs

1/2 cup melted coconut oil

1 and 1/2 cups applesauce (unsweetened)

1 and 1/2 cups sucanat (or brown sugar)

6 cups shredded carrots

Preheat the oven to 350 degrees

Soak the raisins in warm water while you mix up the rest of the ingredients. At least 15 minutes.

Combine the flour, baking powder, baking soda, salt and cinnamon in a large bowl.

In another bowl combine the eggs, oil and sugar.

Then combine the two bowls together and stir just until moistened.

Drain the raisins, then fold the carrots and raisins into the batter.

Spray your muffin tins with cooking spray or use paper liners.

Fill them 3/4 full using a spoon.

Bake for 20 minutes, then check to see if they are done by inserting a knife or toothpick in the center of the biggest muffin. If it comes out clean they are done. If not let them bake a couple more minutes then check again.

Let them cool a few minutes before you give them to the kids, those raisins are especially hot!

I hope you love them as much as we did!

Blessings!