Coconut-Carrot Morning Glory Muffins
12 Muffins
Prep time
1 hr
Baked goods
Special Diets

Adapted from


1 cflour (whole wheat or white whole wheat)
1⁄2 crolled oats (plus 2 tablespoons)
2 tcinnamon
1⁄2 tsalt
1⁄4 tallspice (ground)
2 eggs (large)
1 capplesauce
1⁄3 choney
2 tvanilla extract
1⁄4 ccoconut oil (if solid, melted)
2 ccarrots (shredded)
1⁄2 ccoconut (shredded, plus 2 tablespoons)
1⁄2 cgolden 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.

Adapted from