CARROT MUFFINS - WHOLE FOODS

CARROT MUFFINS - WHOLE FOODS image

Yield 8-12 muffins

Number Of Ingredients 14

1 1/4 cups whole wheat flour - 2 parts coarse, 3 parts pastry
1/4 cup sugar
1 teaspoon ground cinnamon
1/2 teaspoon non-aluminum baking powder
1/2 teaspoon baking soda
1/4 teaspoon sea salt
1 cup grated carrots
1/3 cup shredded unsweetened coconut plus extra for topping
1/3 cup raisins
1/2 cup unsweetened applesauce
2 large eggs, lightly beaten
1/4 cup milk
1/4 cup canola or safflower oil
1 teaspoon real vanilla extract

Steps:

Preheat oven to 350°F. Butter and flour a 12-cup standard muffin tin or use muffin papers. Set aside. In a large bowl, whisk together flour, sugar, cinnamon, baking powder, baking soda and salt. In a separate bowl, combine carrots, coconut, raisins, applesauce, eggs, milk, oil and vanilla. If desired, stop here and refrigerate overnight. Add half the carrot mixture to the flour mixture, stir until blended then add the rest pf the carrot mixture. Spoon batter into muffin cups (sprinkle with coconut if desired) and bake about 20-25 minutes or until a toothpick in the center of a muffin comes out clean. Serve warm.