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Morning glory muffins
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Source: whole foods dairy free
| 1 1/3 cups | whole wheat pastry flour |
| 1/2 cup | evaporated cane sugar |
| 1/4 cup | natural packed brown sugar |
| 1 1/2 teaspoons | baking soda |
| 1 teaspoon | cinnamon |
| 1/4 teaspoon | sea salt |
| 2 organic eggs | |
| 2/3 cup | canola oil |
| 1 teaspoon | vanilla extract |
| 1 Fuji apple, peeled and diced | |
| 1/2 cup | raisins |
| 1/2 cup | carrots, shredded |
| 1/4 cup plus 4 teaspoons | dried flaked unsweetened coconut, divided |
| 1/2 cup | walnuts, finely chopped |
Preheat oven to 350°F.
In a large bowl, mix together flour, cane sugar, brown sugar, baking soda, cinnamon and sea salt. Use clean finger tips if necessary to break up any brown sugar lumps. In a separate bowl, whisk together the eggs, oil and vanilla. Add to the dry ingredients, stirring just until combined.
Add the apples, raisins, carrots, 1/4 cup coconut and walnuts, stirring gently until well combined. Spoon into paper-lined muffin tins, filling about 2/3 full. Top evenly with remaining coconut. Bake 25 to 30 minutes or until done when tested with a toothpick.
Nutrition Info
Per Serving (57g-wt.): 200 calories (110 from fat), 12g total fat, 1.5g saturated fat, 3g protein, 21g total carbohydrate (2g dietary fiber, 14g sugar), 25mg cholesterol, 170mg sodium
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