Upper Valley Localvores: Maple-Applesauce-Carrot-Walnut Muffins

I am absolutely loving following the posts of UVLocalvores. It's great to hear about who's selling what at the local farmers' markets, and wonderful recipes shared, as well! I have a ton of carrots from Fable Farm in Barnard, as well as a bucket of walnuts left over from my own summer farmers' market products, so the following recipe from UVLocalvores is perfect! I'll substitute GF flour to make the muffins edible by the spouse.

Maple-Applesauce-Carrot-Walnut Muffins

(Recipe from http://ecoike.blogspot.com/2011/03/applesauce-carrot-walnut-muffins.html)

1 cup flour (I used Butterworks organic whole wheat bread flour)
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1/4 teaspoon baking powder
1/8 teaspoon nutmeg
1/8 teaspoon salt
1 local organic egg
1/3 cup maple syrup
1/2 cup organic applesauce
1/4 cup coconut oil* or olive oil (I was leery of olive oil but it was fine!)
1 teaspoon vanilla
1/2 cup local organic carrots, shredded
1/2 cup walnuts, chopped
1/2 cup organic raisins (or cranberries?)

Preheat oven to 400 degrees. Grease and flour 18 mini muffin cups. (Hmmm – I did a half recipe; it made a dozen mini muffins.)

In a mixing bowl; mix the egg and maple syrup together. Add the apple sauce, oil and vanilla. Mix until combined.

In a medium bowl, whisk together the flour, baking soda, cinnamon, baking powder, nutmeg and salt. Add the flour ingredients to the egg mixture. Mix until thoroughly combined.

Add the carrots, walnuts and raisins. Mix just until combined.

Spoon the batter into the prepared mini muffin cups.

Bake for 11 minutes at 400 Degrees.