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Ingredients

2 cups all-purpose flour 1 ¼ cups white sugar 2 teaspoons baking soda 2 teaspoons ground cinnamon ½ teaspoon salt 1 ½ cups grated carrots 1 ½ cups peeled and grated apple ¾ cup flaked coconut ½ cup dates, pitted and chopped ½ cup chopped pecans 3 eggs, beaten ½ cup vegetable oil ½ teaspoon vanilla extract

Nutrition Info

226.9 calories carbohydrate: 32.2 g cholesterol: 31 mg fat: 10.2 g fiber: 1.9 g protein: 3.1 g saturatedFat: 2.1 g servingSize: - sodium: 231.7 mg sugar: 19.4 g transFat: : - unsaturatedFat: : -

Preheat oven to 375 degrees F (190 degrees C). Lightly oil 18 muffin cups, or coat with nonstick cooking spray.
In a large mixing bowl, combine flour, sugar, baking soda, cinnamon and salt.
In a second bowl, combine carrots, apples, coconut, dates and pecans. Stir in eggs, oil and vanilla. Add this mixture to the dry ingredients, stir until smooth.
Spoon or scoop the batter into the prepared muffin pans. Bake at 375 degrees F (190 degrees C) for 18 to 20 minutes or until a toothpick inserted into the center of a muffin comes out clean.

18 muffins

Rich, moist muffins that keep well.