Coconut Carrot Morning Glory Muffins

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Yields 12 servings
Prep Time: 10 minutes
Total Time 20 minutes

1 cup whole wheat flour
½ cup old-fashioned rolled oats, plus 2 tablespoons for garnish
2 tsp. of baking powder
2 tsp. of ground cinnamon
½ teaspoon salt
¼ teaspoon ground allspice
2 large eggs
1 cup unsweetened applesauce
1/3 cup honey
2 teaspoons vanilla extract
¼ cup coconut oil, melted if necessary
2 cups shredded carrots
½ cup unsweetened shredded coconut, plus 2 tablespoons for garnish
½ cup raisins

Preheat oven to 350°F. Coat a 12-cup muffin tin with cooking spray.

Whisk whole-wheat flour, 1/2 cup oats, baking powder, cinnamon, salt and allspice in a medium bowl.
Whisk eggs, applesauce, honey and vanilla in a large bowl. Whisk in coconut oil. Gently stir in the flour mixture just until moistened. Fold in carrots, 1/2 cup coconut and raisins.

Divide the batter among the muffin cups. Sprinkle with the remaining 2 tablespoons each oats and coconut.

Bake the muffins until they spring back when lightly touched and a toothpick inserted in the center comes out with only moist crumbs attached, 30 to 35 minutes. Let stand in the pan for 10 minutes before turning out onto a wire rack. Serve warm or at room temperature.

Nutritional Values:

186 Calories
8 g Fat (6 g Sat, 1 g Mono)
31 mg Cholesterol
28 g Carbs
7 g Sugars
4 g Protein
3  g Fiber
206 mg Sodium
193 mg potassium