This recipe is an adaptation of some of my favorite Carrot and Morning Glory Muffin recipes. It is very light (About 185 calories/8 grams healthy fats/4 grams protein per muffin) compared to most muffin recipes and well received by my family. Fluffy sugar filled muffins are an easy sale, but healthy muffins are a little tougher. No use making healthy baked goods if nobody wants to eat them. I hope they go over well at your home also. 🙂
Rachel for the Brown Box Team
- 1 cup whole-wheat flour
- ½ cup rolled oats plus 2 tablespoons
- 2 teaspoons baking powder
- 2 teaspoons cinnamon
- ½ teaspoon salt
- ¼ teaspoon allspice
- 2 large eggs
- 1 cup unsweetened applesauce
- ⅓ cup honey
- 2 teaspoons pure vanilla extract
- ¼ cup coconut oil (if it is solid then put jar in warm water until melted)
- 1 ½ cups grated carrots
- ½ cup unsweetened shredded coconut plus 2 tablespoons
- ½ cup raisins
- Preheat oven to 350 degrees
- In a medium bowl combine whole-wheat flour, ½ cup rolled oats, baking powder, cinnamon, salt and all-spice. Set aside.
- In a large bowl whisk together eggs, applesauce, honey, and vanilla. Add in coconut oil and combine.
- Slowly stir in flour mixture just until moisten. Please note at this time the batter will be very wet.
- Slowly fold in the carrots, coconut, and raisins. The batter at this time will be a little thicker and resemble more of a muffin batter.
- Spray a 12-cup muffin tip with cooking spray. Divide the batter among the muffin cups. I used a cookie scoop and filled each muffin cup with two scoops. This worked out quite well and made the muffins very even. Divide the 2 tablespoons of oats and coconut evenly over the 12 muffins.
- Bake the muffins for 30 -35 minutes or until toothpick comes out clean after being inserted. Mine baked for the full 35 minutes. Let sit for around 5 minutes then take out of muffin pan and place on wire rack to finish cooling.