You can make these whole-grain, carrot-flecked muffins ahead of time so breakfast will be ready to go on busy mornings.
|1 c||flour (whole wheat or white whole wheat)|
|1⁄2 c||rolled oats (plus 2 tablespoons)|
|1⁄4 t||allspice (ground)|
|2 t||vanilla extract|
|1⁄4 c||coconut oil (if solid, melted)|
|2 c||carrots (shredded)|
|1⁄2 c||coconut (shredded, plus 2 tablespoons)|
|1⁄2 c||golden raisins|
Preheat oven to 350˚F. Line or lightly oil a 12-cup muffin tin.
In a medium bowl, stir together the flour, 1/2 cup of oats, baking powder, cinnamon, salt, and allspice.
In a large bowl, whisk together the eggs, applesauce, honey, vanilla, and coconut oil. Fold in the flour mixture until just moistened, then fold in the carrots, 1/2 cup of shredded coconut, and raisins.
Spoon the batter into the muffin tins, then sprinkle them with the remaining rolled oats and shredded coconut. Bake for 30-35 minutes, until a toothpick inserted into the center comes out with moist crumbs attached, and the muffins spring back when lightly touched. Let sit in the pan for 10 minutes, then remove from the tin and transfer them to a wire rack. Serve warm or at room temperature.