Coconut-Carrot Morning Glory Muffins
Adapted from Eating Well Magazine recipe by Kate Webster
  • 1cup organic sprouted red or white wheat flour(substitute organic sprouted sorghum flour for a gluten-free version)
  • 1/2cup organic sprouted gluten-free rolled oats, plus 2 tablespoons for garnish
  • 2 teaspoons aluminum-free baking powder
  • 2teaspoons ground cinnamon
  • 1/2teaspoon Celtic spoon
  • 1/4 teaspoon ground allspice
  • 2 large organic or pastured eggs
  • 1 cup organic unsweetened applesauce
  • 1/3cup organic honey
  • 2teaspoons vanilla extract
  • 1/4cup organic coconut oil, melted
  • 2cups organic carrots, shredded
  • 1/2cup organic unsweetened shredded coconut, plus 2 tablespoons for garnish
  • 1/2cup organic raisins
  1. Preheat oven to 350 degrees. Coat a 12-cup muffin tin with coconut oil or place muffin paper in each cup.
  2. Whisk flour, ½ cup 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 into the flour mixture just until moistened. Fold in carrots, ½ cup coconut and raisins.
  4. Divide the batter among the muffin cups. Sprinkle with remaining 2 tablespoons each oats and coconut.
  5. 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.