Healthy Whole Grain Carrot Coconut Morning Glory Muffins
Healthy Morning Glory Muffins packed with carrots, coconut, walnuts, raisins, and whole grains!
Servings 12 muffins
Calories 188cal
Ingredients
- 1 cup whole wheat pastry flour or white whole wheat flour
- 1 cup all-purpose flour (or you can use whole wheat pastry flour/white whole wheat)
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- pinch of nutmeg
- 1/2 cup brown sugar, packed
- 2 tsp vanilla extract
- 2 tablespoons olive, coconut, or canola oil
- 1 egg
- 2 egg whites
- 2 1/2 cups shredded carrots
- 1/3 cup unsweetened almond milk
- 1/2 cup unsweetened applesauce
- 1/4 cup unsweetened shredded coconut (or you can use sweetened)
- 1/2 cup raisins
- 1/4 cup chopped walnuts
Instructions
- Preheat oven to 350 degrees F. Line a 12-cup muffin pan with liners and spray the inside of the liners with cooking spray.
- In a medium bowl sift together flours, baking soda, baking powder, cinnamon, ginger, nutmeg and salt; set aside.
- Beat brown sugar, vanilla, oil, egg, and egg whites together until creamy. Add in almond milk and beat again. With a wooden spoon fold in carrots, applesauce, raisins. Mix in flour mixture until just combined -- do not over mix! Fold in the walnuts and the coconut flakes.
- Spoon batter into the liners and bake for 23-28 minutes or until a toothpick comes out clean. Oven temperatures vary so you may find you need more or less time depending on the flours you use. Cool completely on a wire rack.
Notes
If you want to make frosting for these (not included in nutrition) mix 4 oz of whipped or low fat cream cheese, 1/4 cup of powdered sugar, a teaspoon of vanilla, and a teaspoon of milk together. Spread over the top of the muffins (or cupcakes now!). Topping them with toasted coconut makes them extra pretty.
Nutrition
Serving: 1muffin | Calories: 188cal | Carbohydrates: 30.3g | Protein: 4.5g | Fat: 5.8g | Fiber: 2.6g | Sugar: 11.8g