I made these muffins last week for breakfast, and honestly, I wasn’t expecting much. Muffins without butter? Without sugar? I figured they would be dense and lack flavor.
I am so excited to tell you I was wrong! These muffins are packed with flavor. And the applesauce and coconut oil keep these babies moist!
Start your day off right with these healthy, yet delicious muffins. Make them and you won’t be disappointed! And if you’re like me, you might even add some butter to a muffin as soon as they come out of the oven. Who can resist melted butter?
Carrot Morning Glory Muffins
recipe from Eating Well Magazine
- 1 cup whole wheat pastry flour or white whole wheat flour
- 1/2 cup oats, plus 2 T for garnish
- 2 tsp baking powder
- 2 tsp cinnamon
- 1/2 tsp salt
- 1/4 tsp allspice
- 2 large eggs
- 1 cup unsweetened applesauce
- 1/3 honey
- 2 tsp vanilla extract
- 1/4 cup coconut oil, melted and cooled
- 2 cups shredded carrot
- 1/2 cup unsweetened shredded coconut, plus 2 T for garnish (left this out)
- 1/2 cup raisins
- Preheat oven to 350 degrees. Line or grease a 12-cup muffin tin. (I only got 9 muffins with this recipe).
- Whisk flour, 1/2 cup oats, baking powder, cinnamon, salt, and allspice in a small bowl. Set aside.
- In a medium bowl, whisk eggs, applesauce, honey and vanilla. Add in coconut oil. Gently stir in flour mixture until just combined. Stir in carrots, coconut, and raisins.
- Put about a 1/2 cup of batter in each muffin cup. Sprinkle with the remaining oats and coconut.
- Bake for 25-30 minutes until the center comes out moist when a toothpick is inserted. Let cool 10 minutes in pan and then move to a wire rack.