Preheat oven to 350F and line two muffin pans with liners. Set aside. (Note: The batter makes enough for 12-18 muffins depending on how much you fill the liners.)

In a large bowl, add all the dry ingredients and mix well.

In a medium bowl, add all the wet ingredients together and mix well.

Pour the wet ingredients into the dry. Mix until well combined.

Gently fold carrots, apple, raisins and walnuts into the batter.

Divide the batter evenly amongst the muffin liners.

Place in the oven and bake for 25-28 minutes – or until the tops are golden brown and a toothpick inserted comes out clean.

Remove from the pan and let cool completely on a wire rack.

Will keep on the counter for 2-3 days and another 2-3 days in the fridge.