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How to Make Healthy Morning Glory Muffins

These whole-grain coconut-carrot morning glory muffins are made with whole-wheat flour and oats, and sweetened with applesauce and honey. Make them ahead for a perfect breakfast or snack on-the-go. They're also a nice addition to a weekend brunch menu.

These whole-grain Coconut-Carrot Morning Glory Muffins are made with whole-wheat flour and oats, and sweetened with applesauce and honey. Make them ahead for a perfect breakfast or snack on the go. To start, whisk 1 cup whole-wheat flour, 1/2 cup oats, 2 teaspoons cinnamon, 2 teaspoons baking powder, 1/2 teaspoon salt and 1/4 teaspoon allspice in a medium bowl. Then, whisk 2 eggs, 1 cup unsweetened applesauce, 1/3 cup honey and 2 teaspoons vanilla in a large bowl. Whisk in 1/4 cup melted coconut oil. Gently stir in the flour mixture, just until moistened. Next, fold in 2 cups shredded carrots, 1/2 cup unsweetened coconut, and 1/2 cup raisins. Divide the batter among 12 muffin cups, lined with muffin liners or sprayed with cooking spray. Sprinkle with the remaining 2 tablespoons each of oats and coconut. Bake the muffins at 350˚F until a toothpick inserted in the center comes out with only moist crumbs attached, about 30 to 35 minutes. Find this recipe and more healthy recipes on eatingwell.com. 
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