Wendy, one of our subscribers She creates them for her Macaw’s special treats. Thank you, Wendy!
3/4 cup applesauce, unsweetened
2 quarts whole wheat flour
1 teaspoon of cinnamon
2 tbsp. baking soda
1/2 cup coconut shredded
a half cup raisins
2 cups shredded carrots
1 medium to large apple, peeled and cored
Drained 8 oz. crushed unsweetened canned pineapple
1/2 cup pecans or walnuts
3 Eggs
Canola Oil, 1/2 cup
1 tsp Vanilla Extract
In a large mixing bowl, combine the flour, cinnamon, and baking soda. Stir in the coconut, raisins, carrots, apple, pineapple, and nuts.
In a separate dish, mix together the eggs, oil, applesauce, and vanilla extract. Pour this into the dry ingredients and thoroughly combine. Hands are permitted.
Batter should be spooned into cupcake tins lined with paper muffin cups. Fill each cup all the way to the top. Bake for 35 minutes, or until a toothpick or cake tester inserted into the center of a muffin comes out clean.
Cool muffins in the pan for 10 minutes before turning out and cooling on a rack. Muffins may be frozen and thawed as required.
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