Coconut-Carrot Morning Glory Muffins

ByElina

Ingredients

  • 1 cup whole-wheat or white whole-wheat flour
  • ½ cup old-fashioned rolled oats, plus 2 tablespoons for garnish
  • 2 teaspoons baking powder
  • 2 teaspoons ground cinnamon
  • ½ teaspoon salt
  • ¼ teaspoon ground allspice
  • 2 large eggs
  • 1 cup unsweetened applesauce
  • ⅓ cup honey
  • 2 teaspoons vanilla extract
  • ¼ cup coconut oil, melted if necessary (see Tip)
  • 2 cups shredded carrots
    Carrots Peeled Baby
    1 pkg For $2.34
    Thru 02/14
  • ½ cup unsweetened shredded coconut, plus 2 tablespoons for garnish
  • ½ cup raisins

Preparation

  1. Preheat oven to 350°F. Coat a 12-cup muffin tin with cooking spray.
  2. Whisk whole-wheat flour, ½ cup oats, baking powder, cinnamon, salt and allspice in a medium bowl.
  3. 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, ½ cup coconut and raisins.
  4. Divide the batter among the muffin cups. Sprinkle with the remaining 2 tablespoons each oats and coconut.
  5. 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.
  • Make Ahead Tip: Individually wrap in plastic and store at room temperature for up to 3 days or freeze for up to 3 months. To reheat, remove plastic, wrap in a paper towel and microwave on High for 30 to 60 seconds.
  • Equipment: Muffin tin with 12 ( ½-cup) cups
  • Tip: Coconut oil is solid at temperatures below 76°F. To melt solidified coconut oil, remove the lid and place the container in a bowl of very hot water; stir frequently until melted.
  • Storage smarts: For long-term freezer storage, wrap your food in a layer of plastic wrap followed by a layer of foil. The plastic will help prevent freezer burn while the foil will help keep off-odors from seeping into the food.

Nutrition information

  • Serving size: 1 muffin
  • Per serving: 186 calories; 8 g fat(6 g sat); 3 g fiber; 28 g carbohydrates; 4 g protein; 13 mcg folate; 31 mg cholesterol; 15 g sugars; 7 g added sugars; 3,116 IU vitamin A; 2 mg vitamin C; 71 mg calcium; 1 mg iron; 206 mg sodium; 193 mg potassium
  • Nutrition Bonus: Vitamin A (62% daily value)
  • Carbohydrate Servings:
  • Exchanges: ½ starch, ½ fruit, ½ vegetable, ½ other carbohydrate, 1½ fat

source:eatingwell.

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