Morning Glory Muffins
- ¼ cup sweetened shredded coconut, toasted
- ¼ cup chopped walnuts, toasted
- 2 cups all-purpose flour
- ½ cup brown sugar
- 1 teaspoons baking soda
- 1 teaspoon baking powder
- ½ teaspoon ground cinnamon
- ½ teaspoon salt
- ½ teaspoon nutmeg
- 3 tablespoons olive oil
- 1 egg
- ¼ cup applesauce
- 1 cup old fashioned rolled oats
- 2 cups shredded carrots (about 4-5 carrots)
- 1 cup dried raisins
- 1 banana mashed
- Preheat oven to 400 degrees. Coat a 12-cup muffin pan with cooking spray or use liners.
- In a large bowl, whisk together flour, brown sugar, baking soda, baking powder, nutmeg, cinnamon and salt until there are no lumps.
- In a separate bowl mix together the oil, egg, applesauce, carrots, and banana. Add to the dry ingredients and stir until blended.
- Stir in oats, raisins and walnuts.
- Fill each muffin cup high with batter.
- Bake until a toothpick inserted in center of a muffin comes out clean, about 23 to 25 minutes.
- Serve muffins warm or at room temperature.
Recipe by Big City Tiny Kitchen at https://bigcitytinykitchen.com/morning-glory-muffins/
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