Healthy Morning Glory Muffins packed with carrots, coconut, walnuts, raisins, and whole grains!

Ingredients:

  • 1 cup whole wheat pastry flour or white whole wheat flour
  • 1 cup all-purpose flour (or you can use whole wheat pastry flour/white whole wheat)
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • pinch of nutmeg
  • 1/2 cup brown sugar, packed
  • 2 tsp vanilla extract
  • 2 tablespoons olive, coconut, or canola oil
  • 1 egg
  • 2 egg whites
  • 2 1/2 cups shredded carrots
  • 1/3 cup unsweetened almond milk
  • 1/2 cup unsweetened applesauce
  • 1/4 cup unsweetened shredded coconut (or you can use sweetened)
  • 1/2 cup raisins
  • 1/4 cup chopped walnuts

Instructions:

  1. Preheat oven to 350 degrees F. Line a 12-cup muffin pan with liners and spray the inside of the liners with cooking spray.
  2. In a medium bowl sift together flours, baking soda, baking powder, cinnamon, ginger, nutmeg and salt; set aside.
  3. Beat brown sugar, vanilla, oil, egg, and egg whites together until creamy. Add in almond milk and beat again. With a wooden spoon fold in carrots, applesauce, raisins. Mix in flour mixture until just combined — do not over mix! Fold in the walnuts and the coconut flakes.
  4. Spoon batter into the liners and bake for 23-28 minutes or until a toothpick comes out clean. Oven temperatures vary so you may find you need more or less time depending on the flours you use.Cool completely on a wire rack.

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