Morning Glory Muffins
MAKES: serving
Ingredients
1/4 cup raisins
1 cup whole wheat flour
1 cup old-fashioned oats
2 tsp baking soda
2 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp sea salt
2 cups peeled and grated carrots (about 2 large carrots)
1 cup grated tart apple (peeled and cored)
1/2 cup shredded unsweetened coconut
1/2 cup chopped walnuts
3 large eggs
1/4 cup maple syrup
1/3 cup melted coconut oil
2 tsp vanilla extract
zest from one orange
juice from 1/2 an orange
Directions
Heat oven to 375°F. Line a 12-cup muffin tin with paper and lightly spray the insides of the papers with non-stick spray or use silicone muffin liners.
In a small bowl, cover the raisins with hot water, and set them aside to soak while the rest of the recipe is assembled.
In a large bowl, whisk together the flour, oats, baking soda, spices, and salt. Stir in the carrots, grated apple, coconut, and walnuts.
In a separate bowl, beat together the eggs, maple syrup, coconut oil, vanilla, orange zest and orange juice. Add to the flour mixture and stir a few times. Drain the raisins and fold in until combined.
Divide the batter among the wells of the prepared pan (wells will be really full).
Bake the muffins for 25 to 28 minutes, until a toothpick inserted in the center of one of the inner muffins comes out clean.
Remove from the oven, transfer pan to a wire rack. Let muffins cool for 5 minutes in pan, then remove muffins from pan.