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20 minute dinner recipes

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Coconut-Carrot Morning Glory Muffins

http://www.eatingwell.com/recipes/coconut_carrot_morning_glory_muffins.html

From EatingWell:  January/February 2013

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

Ingredients

Preparation

  1. Preheat oven to 350°F. Coat a 12-cup muffin tin with cooking spray.
  2. Whisk whole-wheat flour, 1/2 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, 1/2 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.

Nutrition

Per muffin : 186 Calories; 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

2 Carbohydrate Serving

Exchanges: 1/2 starch, 1/2 fruit, 1/2 vegetable, 1/2 other carbohydrate, 1 1/2 fat

Tips & Notes