These carrot-flecked, whole-grain morning glory muffins can be made ahead for breakfast or a snack so you can hit the ground running on a busy morning or make this coconut-carrot morning glory muffin recipe for a special brunch. Look for coconut oil, in jars or tubs, near other cooking oils in large supermarkets, in the natural-foods section, or in natural-foods stores.
Course Breakfast
Prep Time 20 minutesminutes
Total Time 1 hourhour
Servings 12(click to scale)
Calories 186kcal
Ingredients
1cupwhole wheat flour
1/2cupsteel cut oats
2tspbaking powder
2tspground cinnamon
1/2tspkosher salt
1/4tspground allspice
2Tbspsteel cut outs
2Tbspshredded coconutunsweetened
2eachegg
1cupapplesauceunsweetened
1/3cuphoney
2tspvanilla extract
1/4cupcoconut oil
2cupsfresh carrotsgrated
1/2cupshredded coconutunsweetened
1/2cupraisins
Instructions
Preheat oven to 350F. Coat a 12-cup muffin tin with cooking spray. Whisk whole wheat flour, 1/4 cup oats, baking powder, cinnamon, salt and allspice together in a medium bowl.
Whisk eggs, applesauce, honey and vanilla in a large bowl. Whisk in coconut oil. Gently stir in the flour mixture until just moistened. Fold in carrots, 1/2 cup coconut and raisins. Divide the batter among the muffin cups. Sprinkle with the remaining 2 tablespoons of oats and coconut. 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.