Coconut-Carrot Morning Glory Muffins!

I came home from work today determined to get started on the EWLW newsletter since I had an ounce of time and energy left for the day. 

So naturally, instead of starting the newsletter, I made muffins instead! 

Totally worth it.

Cathy had made these muffins the other day and brought them to work. YUM. They taste like carrot cake, only healthier and without the cream cheese icing (boo.). I got the recipe from her today and happened to have everything I needed to whip these up (so... it was fate, really).

How can you make muffins and not thing of the Muffins video?? 

But yes, we'll say this was in the spirit of EWLW - it does call for two cups of shredded carrots and a cup of applesauce!

To make these delicious (and super healthy) muffins:

1. Preheat oven to 350 degrees and coat a 12-cup muffin tin with cooking spray.

2. Whisk 1 cup whole-wheat flour, 1/2 cup oats, 2 teaspoons baking powder, 2 teaspoons ground cinnamon, 1/2 teaspoon salt, and 1/4 teaspoon ground allspice in a medium bowl.

3. Whisk 2 eggs, 1 cup unsweetened applesauce, 1/3 cup honey (I used 1/3 cup molasses because I was out of honey), and 2 teaspoons vanilla extract in a large bowl. Whisk in 1/2 cup coconut oil (I warmed the jar in some hot water to make it pourable) and gently stir in the flour mixture just until moistened. Fold in 2 cups shredded carrots, 1/2 cup unsweetened shredded coconut, and 1/2 cup raisins. 

4. Divide batter among the muffin cups and sprinkle the tops with extra coconut and oats, if desired.

5. Bake until the muffins spring back when touched lightly, about 30-35 minutes. Serve warm or at room temperature.

This is what the yummy batter should look like.

And I mean... it's a free country, so feel free to top them with a little bit of cream cheese icing if it is your wish. 

Blarg. Now about that newsletter... :|