The only downfall to these muffins is the fact that they still contain white sugar. But I'm satisfied with serving them as a snack or dessert (my toddler loves all things muffin)...or even for breakfast.
When it comes to making baking recipes more healthy, I have a new best friend. White Whole Wheat Flour. Have you tried baking with this sort of whole wheat flour before? White whole wheat flour is lighter in texture and taste than typical whole wheat flour (which is made from red wheat berries), but it has the same nutritional benefits. I am loving this flour! It is causing me to increase my whole wheat to all purpose flour ratio in many of my recipes...and even to give up the all purpose flour all together!
In my local grocery stores, I've found that King Arthur and Gold Medal carry this kind of whole wheat flour. Keep an eye out for it and try it next time you buy flour! I'd love to hear what you think...
Without further ado, here is the muffin recipe...
Morning Glory Muffins
- 2 cups white whole wheat flour
- 1 cup white sugar
- 2 teaspoons baking soda
- 2 teaspoons ground cinnamon
- 1/4 teaspoon salt
- 2 cups shredded carrots
- 1/2 cup raisins
- 1/2 cup chopped pecans or walnuts
- 1/2 cup flaked coconut
- 1 apple - peeled, cored and shredded
- 3 eggs
- 3/4 cup unsweetened applesauce
- 1/4 cup coconut oil (or vegetable oil)
- 2 teaspoons vanilla extract
DirectionsGrease 12-18 muffin cups (or line with paper muffin liners).
In a large bowl, mix together dry ingredients--flour, sugar, baking soda, cinnamon, and salt. Then stir in the carrot, raisins, nuts, coconut, and apple.
In a different bowl, beat the eggs, applesauce, oil, and vanilla together. Add the egg mixture into the flour/carrot mixture. Stir until just moistened.
Fill muffin tins ¾ full.
Bake at 350 degrees F (175 degrees C) for 17-20 minutes, or until an inserted toothpick comes out clean.
Enjoy! These muffins freeze well.
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