½ cup old fashioned rolled oats, plus 2 tbs. for garnish
2 tsp. of baking powder
2 tsp. of ground cinnamon
½ teaspoon salt
1 tsp. ground allspice
2 large eggs
1 cup unsweetened applesauce
⅓ cup honey
2 tsp. vanilla extract
¼ cup canola oil
2 cups shredded carrots
½ cup unsweetened shredded coconut, plus 2 tablespoons for garnish
½ cup raisins
Directions
Preheat oven to 350°F. Coat a 12-cup muffin tin with cooking spray.
Whisk whole-wheat 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 canola oil. Gently stir in the flour mixture just until moistened. Fold in carrots, ½ cup coconut and raisins.
Divide the batter among the muffin cups. Sprinkle with the remaining 2 tbs. 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.