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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.

Source: EatingWell Magazine, January/February 2013

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Read the full recipe after the video.

Recipe Summary test

total:
1 hr
Servings:
12
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F. Coat a 12-cup muffin tin with cooking spray.

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  • 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

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.

Nutrition Facts

1 muffin
186 calories; protein 3.6g; carbohydrates 27.5g; dietary fiber 3.2g; sugars 14.5g; fat 8g; saturated fat 6.2g; cholesterol 31mg; vitamin a iu 3116.1IU; vitamin c 1.5mg; folate 13.2mcg; calcium 70.8mg; iron 1.1mg; magnesium 23.2mg; potassium 193.2mg; sodium 205.7mg; thiamin 0.1mg; added sugar 7g.

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

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