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Coconut Carrot Morning Glory Muffins

Coconut Carrot Morning Glory

1 Dozen muffins

Total time: 45 Minutes


    • 1 cup whole wheat flour
    • 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


    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 canola 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 tbs. 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.