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Pre-heat the oven to 375 degrees.
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In a bowl, mix together the dry ingredients- whole wheat flour, all purpose flour, salt, baking soda, baking powder and the walnut + almond mix.
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In a separate bowl /your mixer, whip the eggs till they're slightly frothy.
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Add in the honey/sugar and mix well.
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Now add the applesauce, coconut oil and vanilla essence to the egg mix.
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Now throw in your carrots, zucchini, raisins and cranberries. Mix well.
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Gradually add to the wet mix your dry mix and ensure it blends well.
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Pour out the batter into prepared cupcake wrappers on the muffin tray, ensuring you fill this up to 3/4th the level only.
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Bake for about 15 minutes. (Timing may vary based on your oven, so test to see if the batter is baked through by running a toothpick through. If it comes out dry, you're good to go!)