2 packed cups grated raw butternut squash or carrots
1/2 cup chopped pecans or walnuts
1/2 cup raisins
1/4 cup flaked coconut, sweetened or unsweetened (optional)
1/2 cup canola or light olive oil
3 large eggs
1/2 cup buttermilk or plain yogurt
2 tsp. vanilla extract
1 pear or apple, coarsely grated (don't bother peeling it)
1Preheat the oven to 350°F. Spray muffin cups with nonstick spray or line them with paper liners.
2In a large bowl, stir together the flours, sugar, cinnamon, baking soda, and salt. Add the carrots, pecans, raisins, and coconut and toss to combine well.
3In a medium bowl, whisk together the oil, eggs, buttermilk, and vanilla. Add to the carrot mixture with the grated apple and stir just until the batter is combined. Don’t worry about getting all the lumps out – overmixing will make the muffins tough.
4Fill the prepared muffin tins almost to the top. Bake in the middle of the oven for 25-30 minutes, until the muffins are golden and the tops are springy to the touch.
5 Tip them in their cups to help them cool by allowing steam to escape.