Healthy Morning Glory Muffins
By: Oat&Sesame
Published: Saturday, March 12, 2016 - 1:08pm

Ingredients




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

Preparation

1 Place oven rack in lower third of oven and preheat to 350° 2 In a large bowl, whisk flour, sugar, cinnamon, baking soda and salt. 3 Add the coconut, raisins, orange zest, apple, pineapple, carrots and stir to combine. 4 In a separate bowl, whisk eggs with the applesauce and vanilla. Add to the dry ingredients, and blend well. 5 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. 6 Press extra nuts and coconut flakes onto the tops, if desired. 7 Bake for 30 - 35 minutes or until toothpick inserted in the middle comes out clean. 8 Cool muffins in the pan for 10 minutes, then turn out onto a rack to finish cooling.

About

Muffins get a bad rap for being laden with butter and sugar. These are filled with fruits and vegetables.