COCONUT-CARROT MORNING GLORY MUFFINS- MOM

Makes 1 dozen

1 cup whole wheat flour

1/2 cup old-fashioned rolled oats, plus 2 Tbs. for garnish

2 teaspoons baking powder

2 teaspoons cinnamon

1/2 teaspoon salt

1/4 teaspoon allspice

2 large eggs

1 cup unsweetened applesauce

1/3 cup honey

2 teaspoons vanilla extract

1/4 cup coconut oil, melted if necessary

2 cups finely shredded carrot

1/2 cup shredded coconut, plus 2 Tbl. for garnish

1/2 cup raisins

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

2.  Whisk flour, 1/2 cups oats, baking powder, cinnamon, salt and allspice in a medium bowl.

3.  Whisk eggs, applesauce, honey and vanilla in a 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 Tbl. 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, 25-35 minutes.  Let stand in the pan for 

     10 minutes before turning out onto a wire rack.  Serve warm or at room temperature.

Nutrition per muffin:  186 calories; 8 g fat; 28 g carbohydrates; 4 g protein; 3 g fiber