Friday, January 18, 2013

Coconut-Carrot Morning Glory Muffins

I find myself intrigued by bizarre recipes lately.  Would I have eaten a muffin with carrots, applesauce, raisins and coconut a couple of years ago?  Heck no!  It would have most definitely had chocolate chips of some sort.  When I came across this recipe in my Eating Well (February 2013) magazine, I knew I had to try it.  It makes a great breakfast!

1 cup whole wheat flour
1/2 cup old fashioned rolled oats, plus 2 T. 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
2 cups shredded carrots
1/2 cup unsweetened shredded coconut, plus 2 Tablespoons for garnish
1/2 cup raisins

Preheat oven 350 degrees

Whisk the flour, oats, baking powder, salt, cinnamon, and allspice in a bowl.

In another bowl, whisk eggs, applesauce, honey, vanilla, and oil.

Mix dry ingredients into the wet ingredients until just moistened.  Gently stir in carrots, raisins, and coconut.

Distribute batter into 12 muffin cups sprayed with cooking spray.  Sprinkle extra coconut and oats on the tops.

Bake for 30-35 minutes until a toothpick inserted comes out clean.

Nutritional Info: calories: 186, Saturated fat: 6 grams, Sugar: 7 grams, Protein: 4 grams, and Fiber: 3 grams

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