Recipe Image

Coconut-Carrot Morning Glory Muffins

  • 20 m
  • 1 h
Katie Webster
“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.”

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
    • ½ cup unsweetened shredded coconut, plus 2 tablespoons for garnish
    • ½ cup raisins

Directions

  • 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.
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