• 2 cups whole-wheat flour

• 1 cup old-fashioned rolled oats

• 2 teaspoons ground cinnamon

• 1 teaspoon baking powder

• 1 teaspoon baking soda

• 1/2 teaspoon salt

• 1/2 cup raisins

• 3 eggs

• 1 cup grated apple

• 1 cup grated carrots

• 8 tablespoons unsalted butter, melted and cooled

• 1/2 cup honey

1. Preheat oven to 350°F. Line a 12-cup standard muffin tin with paper muffin cups. 

2.  In a bowl, combine whole wheat flour, oats, cinnamon, baking soda, salt, and raisins. Set aside.  

3. In a large bowl, whisk together eggs, apples, carrots, melted butter, and honey. Add the dry ingredients, mixing until just combined.  

4.  Spoon the batter into the muffin cups filling each to the brim. Bake until muffins are browned on top and toothpick inserted in the center of a muffins comes out clean, 25-30 minutes. Cool slightly before removing from muffin tin.  

Store in an airtight container in the refrigerator for up to 7 days.