Morning Glory Muffins

By Ckelley116

Ingredients

• 1 cup whole wheat pastry flour or white whole wheat flour
• 1 cup all-purpose flour (or you can use whole wheat pastry flour/white whole wheat)
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• pinch of nutmeg
• 1/2 cup brown sugar, packed
• 2 tsp vanilla extract
• 2 tablespoons olive, coconut, or canola oil
• 1 egg
• 2 egg whites
• 2 1/2 cups shredded carrots
• 1/3 cup unsweetened almond milk
• 1/2 cup unsweetened applesauce
• 1/4 cup unsweetened shredded coconut (or you can use sweetened)
• 1/2 cup raisins
• 1/4 cup chopped walnuts

Details

Servings 12
Preparation time 15mins
Cooking time 40mins
Adapted from ambitiouskitchen.com

Preparation

Step 1

Preheat oven to 350 degrees F. Line a 12-cup muffin pan with liners and spray the inside of the liners with cooking spray.

In a medium bowl sift together flours, baking soda, baking powder, cinnamon, ginger, nutmeg and salt; set aside.

Beat brown sugar, vanilla, oil, egg, and egg whites together until creamy. Add in almond milk and beat again. With a wooden spoon fold in carrots, applesauce, raisins. Mix in flour mixture until just combined -- do not over mix! Fold in the walnuts and the coconut flakes.

Spoon batter into the liners and bake for 23-28 minutes or until a toothpick comes out clean. Oven temperatures vary so you may find you need more or less time depending on the flours you use.Cool completely on a wire rack.