Coconut-Carrot Morning Glory Muffins

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

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.
Katie Webster

1 cup whole-wheat or white whole-wheat flour
½ cup old-fashioned rolled oats, plus 2 table
spoons for garnish
2 teaspoons baking powder


2 teaspoons ground cinnamon
½ teaspoon salt
¼ teaspoon ground allspice
2 large eggs

1 cup unsweetened applesauce
⅓ cup honey
2 teaspoons vanilla extract
¼ cup coconut oil, melted if necessary 

2 cups shredded carrots
½ cup unsweetened shredded coconut, plus 2 tablespoons for garnish
½ cup raisins

Step 1
Preheat oven to 350 degrees F. Coat a 12-cup muffin tin with cooking spray.


Step 2
Whisk whole-wheat flour, 1/2 cup oats, baking powder, cinnamon, salt and allspice in a medium bowl.

Step 3
Whisk eggs, applesauce, honey and vanilla in a large bowl. Whisk in coconut oil. Gently stir in the flour mixture just until moistened. 

Serving Size 1 muffinPer Serving: 186 calories; protein 3.6g; carbohydrates cholesterol 31mg; vitamin a iu 3116.1IU; vitamin c 1.5mg; folate 13.2mcg; calcium 70.8mg; iron 1.1mg

Nutrition Facts