i was feeling extra adventurous this morning! i decided to try this whole foods market recipe and it was seriously fabulous! (bonus: they give you the nutritional info too.) what i love about it, is that there is an alternative gluten free option as well. -please do yourself a favor and try this! you can make the batter beforehand and put it in the fridge, preheat the oven in the morning, and bon appetite!
Whole wheat pastry flour combines with apples, raisins, carrots, coconut and walnuts in these nutritious and satisfying muffins. Also try our Gluten-free Morning Glory Muffins.
1 1/3 cups whole wheat pastry flour
1/2 cup sugar
1/4 cup packed natural brown sugar
1 1/2 teaspoons baking soda
1 teaspoon ground cinnamon
1/4 teaspoon salt
2/3 cup canola oil
1 teaspoon vanilla extract
1 Fuji apple, cored, peeled and diced
1/2 cup seedless raisins (i used 1/4 cup raisins & 1/4 cup dried cranberries)
1/2 cup grated carrots
1/2 cup walnuts, finely chopped
1/4 cup plus 2 tablespoons dried flaked unsweetened coconut, divided (i didn’t use coconut because i’m not a fan)
**i used a teaspoon of brown sugar and sprinkled it on top of each muffin before baking it!
Preheat oven to 350°F. In a large bowl, mix together flour, sugar, brown sugar, baking soda, cinnamon and salt; break up any brown sugar lumps with your fingers or a wooden spoon.
In a separate bowl, whisk together eggs, oil and vanilla, then add to flour mixture and stir just until combined. Add apples, raisins, carrots, walnuts and 1/4 cup of the coconut and stir gently until well combined.
Spoon batter into 16 paper-lined muffin tins, filling each about 2/3 full. Top evenly with remaining 4 teaspoons coconut and bake for 25 to 30 minutes, or until cooked through.
Per serving (1 muffin/about 2oz/55g-wt.): 200 calories (110 from fat), 12g total fat, 1.5g saturated fat, 25mg cholesterol, 170mg sodium, 21g total carbohydrate (2g dietary fiber, 14g sugar), 3g protein