¼ cup coconut oil (if it is solid then put jar in warm water until melted)
1 ½ cups grated carrots
½ cup unsweetened shredded coconut plus 2 tablespoons
½ cup raisins
Preheat oven to 350 degrees
In a medium bowl combine whole-wheat flour, ½ cup rolled oats, baking powder, cinnamon, salt and all-spice. Set aside.
In a large bowl whisk together eggs, applesauce, honey, and vanilla. Add in coconut oil and combine.
Slowly stir in flour mixture just until moisten. Please note at this time the batter will be very wet.
Slowly fold in the carrots, coconut, and raisins. The batter at this time will be a little thicker and resemble more of a muffin batter.
Spray a 12-cup muffin tip with cooking spray. Divide the batter among the muffin cups. I used a cookie scoop and filled each muffin cup with two scoops. This worked out quite well and made the muffins very even. Divide the 2 tablespoons of oats and coconut evenly over the 12 muffins.
Bake the muffins for 30 -35 minutes or until toothpick comes out clean after being inserted. Mine baked for the full 35 minutes. Let sit for around 5 minutes then take out of muffin pan and place on wire rack to finish cooling.