Coconut-Carrot Morning Glory Muffins
Preheat oven to 350 degrees F. Coat a 12-cup muffin tin with cooking spray.Advertisement
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.
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.
1/2 starch, 1/2 fruit, 1/2 vegetable, 1/2 other carbohydrate, 1 1/2 fat