It must be that time of year when everybody is baking muffins. Now that the Fall weather has finally made an appearance, there’s nothing better than the smells of cinnamon, nutmeg and other Fall aromas permeating the home. Last week’s Fiesta Friday saw an array of muffins in every shape, taste and color. I had made these about 2 weeks ago, loved them so much that I decided to make another batch and freeze them. The addition of coconut definitely gives these muffins a wonderful texture, the applesauce and coconut oil makes it truly moist and the crunch of the almonds and the chewy raisins makes it wholesome and hearty.
Breakfast on the go? No problem, grab a couple of these delicious and nutritious muffins they will definitely satisfy you and keep you happy till lunch time rolls around. There are quite a few ingredients, but believe me, they are definitely worth the time and effort you put into them. Most of the ingredients, you probably have in your pantry, so go ahead and try these gorgeous muffins. I found this recipe on the Eating Well website, I’ll have to say this is probably one of the best muffin recipes I’ve tried. A cup of java or hot tea, and you’ll be well satisfied.
Coconut Carrot Muffins
- 1 cup whole-wheat or white whole-wheat flour
- 1/2 cup old-fashioned rolled oats, plus 2 tablespoons for garnish
- 2 teaspoons baking powder
- 2 teaspoons ground cinnamon
- 1/4 teaspoon nutmeg
- 1/2 teaspoon salt
- 1/4 teaspoon ground allspice
- 2 large eggs
- 1 cup unsweetened applesauce
- 1/3 cup honey
- 2 teaspoons vanilla extract
- 1/4 cup coconut oil, melted if necessary (see Tip)
- 2 cups shredded carrots
- 1/2 cup unsweetened shredded coconut, plus 2 tablespoons for garnish
- 1/2 cup raisins
- 1/2 cup chopped almonds
- Preheat oven to 350°F. Coat a 12-cup muffin tin with cooking spray, or use paper liners like I have.
- Whisk whole-wheat flour, 1/2 cup oats, baking powder, cinnamon, nutmeg, salt and allspice in a medium bowl.
- 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 and almonds.
- Divide the batter among the muffin cups. Sprinkle with the remaining 2 tablespoons each oats and coconut.
- 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.
Tips & 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. Equipment: Muffin tin with 12 (1/2-cup) cups
- Tip: Coconut oil is solid at temperatures below 76°F. To melt solidified coconut oil, remove the lid and place the container in a bowl of very hot water; stir frequently until melted.
- Storage smarts: For long-term freezer storage, wrap your food in a layer of plastic wrap followed by a layer of foil. The plastic will help prevent freezer burn while the foil will help keep off-odors from seeping into the food.