Healthy Morning Glory Muffins
1 cup all-purpose flour
½ cup whole wheat flour (you can use 100% all-purpose if you prefer)
1 cup date sugar (any sugar will work, but will yield sweeter results)
2 tsp cinnamon
1 teaspoon baking soda
½ tsp kosher salt
⅓ cup unsweetened, flaked coconut, more to top
½ cup golden raisins
zest of 1 orange
1 small apple peeled and grated (about 1 cup)
1 can (8 ounces) crushed pineapple, drained
1 cup grated carrot
⅓ cup coarsely chopped walnuts or pecans, plus more to top
2 large eggs
1 cup unsweetened apple sauce (preferably homemade - I make and freeze into 1 cup portions every fall)
1½ tsp pure vanilla extract
Place oven rack in lower third of oven and preheat to 350°
In a large bowl, whisk flour, sugar, cinnamon, baking soda and salt.
Add the coconut, raisins, orange zest, apple, pineapple, carrots and stir to combine.
In a separate bowl, whisk eggs with the applesauce and vanilla. Add to the dry ingredients, and blend well.
Spoon batter into muffin tins lined with muffin cups. Spritz the muffin cups with cooking spray. Fill almost all the way, they don't rise much.
Press extra nuts and coconut flakes onto the tops, if desired.
Bake for 30 - 35 minutes or until toothpick inserted in the middle comes out clean.
Cool muffins in the pan for 10 minutes, then turn out onto a rack to finish cooling.