Carrot Coconut Spice Muffins

Posted by on Feb 28, 2013 in Breads, Breakfast, Cooking, Featured

 

 

 

 

 

 

These are some healthy little muffins with protein, fiber and tons of vitamin A!  They are sweetened only with applesauce and honey and are more dense and moist than the typical muffin.  If you don’t have coconut oil try substituting greek yogurt in its place and if you like a sweeter muffin, add 1/4 cup of brown sugar .  You can also add some golden raisins or sunflower seeds and get even more texture in there.

GEDSC DIGITAL CAMERA

Carrot Coconut Spice Muffins

(makes about 12 muffins)

1 cup of whole wheat or white whole wheat flour

1/2 cup of old fashioned oats, plus 2 tablespoons for garnish

2 teaspoons of baking powder

1 1/2 teaspoons of cinnamon

1/2 teaspoon of nutmeg

1/2 teaspoon of salt

1/4 teaspoon of cloves

2 large eggs

1 cup of unsweetened applesauce

1/3 cup of honey

2 teaspoons of vanilla

1/4 cup of coconut oil, melted

2 cups of FINELY shredded carrots

1/2 cup of shredded coconut, plus 2 tablespoons for garnish

1/2 cup of golden raisins or sunflower seeds (optional)

GEDSC DIGITAL CAMERA

Preheat oven to 350 degrees F and lightly grease a muffin tin or line with cupcake liners.  In a medium bowl combine flour, oats, baking powder, cinnamon, nutmeg, salt, and cloves.  In a large bowl whisk eggs, applesauce, honey, vanilla, and coconut oil.  Slowly stir in flour mixture then add carrots and raisins/sunflower seeds until just combined.  Fill muffin tins about 2/3 full then sprinkle tops with remaining oats and coconut.  Bake for about 30 minutes or until the top springs back when touched lightly.  Lit sit for about 5 minutes then move to a cooling rack.  Store in an airtight container.

 

Source: Slightly adapted from http://www.eatingwell.com/recipes/carrot_muffins.html

One Comment

  1. WOW – those look delicious. Will have to try this recipe :)

Leave a Reply