Ingredients

• 1 cup unbleached all-purpose flour

• 1 cup whole-wheat flour

• 1 teaspoon baking powder

• 1 teaspoon baking soda

• 1 teaspoon ground cinnamon

• ½ teaspoon kosher salt

• ½ cup pepitas, finely chopped

• ⅓ cup vegetable oil

• 1 cup packed dark-brown sugar

• 2 large eggs, room temperature

• ⅓ cup whole milk

• 1 large carrot, peeled and grated (2 cups)

• 1 Granny Smith apple, peeled, cored, and grated (1 ¼ cups)

• ½ cup unsweetened shredded coconut

• ½ cup golden raisins

Description

1. Preheat oven to 350 degrees. Line a standard 12-cup muffin tin with baking cups. In a large bowl, whisk together both flours, baking powder, baking soda, cinnamon, and salt. Reserve 1 tablespoon chopped pepitas; whisk the rest into flour mixture. In another bowl, whisk together oil, brown sugar, eggs, and milk until smooth. Stir in carrot, apple, coconut, and raisins. Make a well in flour mixture; pour in egg mixture and stir together until just combined (do not overmix). Divide batter evenly among muffin cups, filling each all the way. Sprinkle tops with reserved pepitas.

2. Bake until golden and a toothpick inserted in center of muffins comes out clean, 22 to 25 minutes. Let cool 5 minutes in tin, then transfer to a wire rack and let cool completely.