Coconut Carrot Morning Glory Muffins

INGREDIENTS

• 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

PREPARATION

1. Preheat oven to 350°F. Coat a 12-cup muffin tin with cooking spray.
2. Whisk whole-wheat flour, 1/2 cup oats, baking powder, cinnamon, salt and allspice in a medium bowl.
3. 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.
4. Divide the batter among the muffin cups. Sprinkle with the remaining 2 tablespoons each oats and coconut.
5. 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.

NUTRITION

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