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Prep Time
Cook Time
Servings
Rheumatoid Arthritis
Preheat Oven & Line Muffin Tins Preheat the oven to 350°F. Line the muffin tins with muffin papers and set aside.
Combine Wet Ingredients In a large mixing bowl, whisk together the vegetable oil, eggs and vanilla extract. Stir in the carrots, apple, pineapple, walnuts, coconut and raisins.
Combine Dry Ingredients In a small mixing bowl, combine the flour, sugar, cinnamon, baking soda and salt. Add the dry ingredients to the wet and stir until just combined.
Scoop Mixture Into Muffin Cups If available, use a cookie or ice cream scoop to scoop mixture into the prepared muffin cups. Batter should not overfill the muffin cup.
Bake Muffins Bake for 30 minutes, rotating the pans half-way through baking to ensure all muffins are baked evenly. Muffins are done when golden brown on the top and a toothpick inserted comes out clean.
Let Cool & Enjoy Allow muffins to cool on a cooling rack. Enjoy warm or at room temperature.
Replace the white whole wheat flour with a gluten-free version.
Replace the walnuts with sunflower seeds.
Replace the eggs with an egg replacer such as ground flax or chia seeds (For one egg mix 1 Tbsp seeds with 3 Tbsp water).
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