Coconut Carrot Muffins

Coconut Carrot Muffins

Ingredients

• 1 cup whole-wheat or white whole-wheat flour
• ½ cup old-fashioned rolled oats, plus 2 tablespoons for garnish
• 2 teaspoons baking powder
• 2 teaspoons ground cinnamon
• ½ teaspoon salt
• ¼ teaspoon ground allspice
• 2 large eggs
• 1 cup unsweetened applesauce
• ⅓ cup honey
• 2 teaspoons vanilla extract
• ¼ cup coconut oil, melted if necessary
• 2 cups shredded carrots
• ½ cup unsweetened shredded coconut, plus 2 tablespoons for garnish
• ½ cup raisins

Directions

1. Preheat oven to 350°F. Coat a 12-cup muffin tin with cooking spray.
2. Whisk whole-wheat 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 in the flour mixture just until moistened. Fold in carrots, ½ cup coconut and raisins.
4. Divide the batter among the muffin cups. Sprinkle with the remaining 2 tablespoons each 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, 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.