Coconut-Carrot Morning Glory Muffins
Make these over the weekend or the night before for a great grab-and-go option in the morning!
Servings Prep Time
12muffins 15minutes
Cook Time
35minutes
Servings Prep Time
12muffins 15minutes
Cook Time
35minutes
Ingredients
Instructions
  1. Preheat oven to 350 degrees F. Spray a 12-muffin pan with cooking spray (or prepare to use cupcake tins for each muffin).
  2. Whisk flour, 1/2 cup oats, baking powder, cinnamon, salt and allspice in medium bowl.
  3. Whisk eggs, applesauce, honey and vanilla in a separate large bowl. Whisk in coconut oil. Gently stir in the flour mixture just until moistened. Fold in carrots, 1/2 cup coconut and raisins.
  4. Divide the batter among the muffin cups. Sprinkle with the remaining 2 tablespoons each oats and coconut.
  5. 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. Serve warm or at room temperature.
Recipe Notes

Make Ahead Tip: Individually wrap in plastic and store at room temperature for up to 3 days or freeze for up to 3 months. To reheat, remove plastic, wrap in a paper towel and microwave on High for 30 to 60 seconds.