Coconut-Carrot Morning Glory Muffins


This picture doesn’t come close to doing them justice. They were so good!

Tired these muffins out this weekend, recipe courtesy Eatingwell Magazine, and they were delicious! a definite must try for a healthier version of one of my favorite muffins!

Makes: 1 dozen muffins

Per muffin: 186 Calories; 8 g fat; 31 mg cholesterol; 28 g carbs; 7 g added sugar; 4 g protein; 3 g fiber; 206 mg sodium; 193 mg potassium.


1 cup whole wheat flour
1/2 cup old-fashion rolled oats, plus 2 tbs for garnish
2 tsp baking powder
2 tsp ground cinnamon
1/2 tsp salt
1/4 tsp ground allspice
2 large eggs
1 cup unsweetened applesauce
1/2 cup honey or agave
2 tsp vanilla extract
1/4 cup coconut oil (melted)
2 cups shredded carrots
1/2 cup unsweetened shredded coconut, pulse 2 tbs for garnish
1/2 cup raisins


  • Preheat oven to 350 deg. F. Coat a 12-cup muffin tin with cooking spray
  • Whisk whole-wheat flour. 1/2 cup oats, baking powder, cinnamon. Salt and all spice 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 moistened. Fold in carrots, 1/2 cup coconut, and raisins.
  • Divide the batter among the muffin cups. Sprinkle with the remaining two tbs each 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, 30-35 minutes. Let stand in pan for 10 mins before turning out onto a wire rack.


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