These carrot-flecked, whole-grain morning glory muffins can be made ahead for breakfast or a snack so you can hit the ground running on a busy morning. Add a nonfat latte and your day will be off to a healthy start. Or make this coconut-carrot morning glory muffin recipe for a special brunch. Look for coconut oil, in jars or tubs, near other cooking oils in large supermarkets, in the natural-foods section, or in natural-foods stores.
1 dozen muffins
Active Time: 20 minutes |
Total Time: 1 hour
1 cup whole-wheat or white whole-wheat flour
1/2 cup old-fashioned rolled oats, plus 2 tablespoons for garnish
2 teaspoons baking powder
2 teaspoons ground cinnamon
1/2 teaspoon salt
1/4 teaspoon ground allspice
2 large eggs
1 cup unsweetened applesauce
1/3 cup honey
2 teaspoons vanilla extract
1/4 cup coconut oil, melted if necessary (see Tip)
2 cups shredded carrots
1/2 cup unsweetened shredded coconut, plus 2 tablespoons for garnish
1/2 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.
Per muffin :
8 g Fat;
6 g Sat;
1 g Mono;
31 mg Cholesterol;
28 g Carbohydrates;
4 g Protein;
3 g Fiber;
206 mg Sodium;
193 mg Potassium
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 (1/2-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.