1/2 cup raisins
1/3 cup apple cider or apple juice
1 medium sweet potato, peeled, about 6 ounces
1 medium tart apple, peeled
2 cups whole-wheat flour
3/4 cup packed brown sugar
2 teaspoons baking soda
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon fine salt
3 large eggs, beaten
3/4 cup canola or vegetable oil
1 teaspoon vanilla extract
1/2 cup chopped walnuts
1/2 cup unsweetened, shredded coconut
1/4 cup rolled oats, for topping (optional)
Arrange a rack in the middle of the oven and heat to 375°F. Grease or line a 12-well muffin tin with paper liners.
Place the raisins and juice in a small microwave-safe bowl. Microwave on high power for 30 seconds. Remove from the microwave and set aside.
Grate the sweet potato and apple using the largest holes on a box grater. Transfer to a bowl and set aside.
Whisk the flour, sugar, baking soda, cinnamon, ginger, and salt together in a large bowl. Add the eggs, oil, vanilla, and raisins and juice, and stir until just combined. Fold in the sweet potato, apple, walnuts, and coconut.
Spoon the batter into the muffin pan, filling each just about to the top of the pan. Sprinkle the oats over the batter, if using.
Bake until lightly browned and a toothpick inserted in the center of a muffin comes out clean, 18 to 20 minutes. Let cool in the pan until cool enough to handle, 4 to 5 minutes. Remove the muffins to a cooling rack and cool completely.
Recipe Notes
- Storage: Store covered at room temperature for up to 5 days, or in a resealable bag in the freezer for up to 3 months.