1cuporganic sprouted red or white wheat flour(substitute organic sprouted sorghum flour for a gluten-free version)
1/2cuporganic sprouted gluten-free rolled oats, plus 2 tablespoons for garnish
2 teaspoonsaluminum-free baking powder
2teaspoons ground cinnamon
1/2teaspoonCeltic spoon
1/4 teaspoonground allspice
2 large organic or pastured eggs
1 cuporganic unsweetened applesauce
1/3cuporganic honey
2teaspoonsvanilla extract
1/4cuporganic coconut oil, melted
2cupsorganic carrots, shredded
1/2cuporganic unsweetened shredded coconut, plus 2 tablespoons for garnish
1/2cuporganic raisins
Instructions
Preheat oven to 350 degrees. Coat a 12-cup muffin tin with coconut oil or place muffin paper in each cup.
Whisk flour, ½ cup oats, baking powder, cinnamon, salt and allspice in a medium bowl.
Whisk eggs, applesauce, honey and vanilla in a large bowl. Whisk in coconut oil. Gently stir into the flour mixture just until moistened. Fold in carrots, ½ cup coconut and raisins.
Divide the batter among the muffin cups. Sprinkle with remaining 2 tablespoons each oats and coconut.
Bake the muffins about 30-35 minutes or until a toothpick inserted comes out clean. Let stand in pan for 10 minutes before turning out onto a wire rack.