Coconut-Carrot Morning Glory Muffins
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 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.
Tips & Notes
- 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.
Per muffin: 186 calories; 8 g fat (6 g sat, 1 g mono); 31 mg cholesterol; 28 g carbohydrates; 7 g added sugars; 4 g protein; 3 g fiber; 206 mg sodium; 193 mg potassium.
Nutrition Bonus: Vitamin A (63% daily value)
Carbohydrate Servings: 2
Exchanges: 1/2 starch, 1/2 fruit, 1/2 vegetable, 1/2 other carbohydrate, 1 1/2 fat
More From EatingWell
Our healthy Labor Day recipes are a delicious way to...
Don’t be fooled: granola sounds healthy, but it's often high...
Using healthy ingredients such as nuts, dried fruit and whole...
Summer's bounty of fresh berries invites creativity. From...
Fiber-rich okra is delicious, whether pickled, roasted or...
From healthy blueberry muffins and blueberry pancakes topped...
If you’re following the Paleo Diet then you know that you...
While nothing quite beats eating quickly boiled or grilled...
Fresh, sun-ripened tomatoes not only taste wonderful, they...
Add these healthy and delicious recipes to your gluten-free...
When summer tomatoes from backyard gardens and farmstands hit...
When the produce section looks bleak, turn to the freezer....
If you’re craving an easy dessert tonight, we have just what...
The Meatless Monday movement is growing in popularity across...
Potassium plays a vital role in keeping your heart healthy...
Go beyond the gin and tonic this summer and mix up cocktails...
- Main Ingredient
- Vegetarian, other
- Preparation/ Technique
- Type of Dish
- Baked Goods, quick breads & muffins
- Ease of Preparation
- Total Time
- 1 hour or less
- 8 or more
- January/February 2013