• 1 cup (250 ml) all-purpose flour
• 1 cup (250 ml) whole-wheat flour
• 1/2 cup (125 ml) brown sugar
• 1/4 cup (60 ml) granulated sugar
• 2 tsp (10 ml) baking soda
• 2 tsp (10 ml) ground cinnamon
• 1/4 tsp (1 ml) salt
• 3/4 cup (175 ml) Silk soy, almond or coconut beverage, any flavour except chocolate
• 1/2 cup (125 ml) vegetable or canola oil
• 1/2 cup (125 ml) unsweetened applesauce
• 2 tsp (10 ml) vanilla extract
• 1 Granny Smith apple, peeled and chopped
• 1/2 cup (125 ml) shredded coconut
• 1/2 cup (125 ml) raisins
• 1 cup (250 ml) grated carrots
• 1/2 cup (125 ml) chopped pecans

1. Preheat oven to 180°C (350°F).
2. Line a muffin tin with paper liners.
3. In a medium bowl, whisk together flours, sugars, baking soda, cinnamon and salt.
4. In a large bowl, whisk together Silk, oil, applesauce and vanilla.
5. Stir in the apple, coconut, raisins and carrots. Add flour mixture and stir just until moistened—there will be a few lumps.
6. Spoon the batter into muffin cups, filling each cup about 3/4 full.
7. Sprinkle with chopped pecans and bake until tops spring back, about 30-35 minutes.
8. Store, tightly covered, at room temperature for 3-5 days, or freeze.

Servings: 18
Preparation: 25 min
Cook: 30-35 min
Total: 1 hour