Morning Glory Carrot Muffins

Name: Morning Glory Carrot Muffins
Cuisine: American
Ingredients: 1 3/4 cup all purpose flour; 1 tsp baking soda; 1/4 tsp salt; 2 tsp cinnamon; 3/4 cup honey or maple syrup; 1/2 cup coconut oil, melted; 1/2 cup unsweetened applesauce; 2 tsp vanilla extract; 3 large eggs; 1 1/4 cup shredded carrots (peeled); 1 1/4 cup shredded apples (peeled); 1/2 cup walnuts; 1/2 cup shredded coconut

kimiproffer @cook_21715004

These are super delicious, and if I can do it anybody can! I was actually looking for a compliment to my cream cheese frosting. I wanted a “healthier” carrot muffin to tone down the sugar already in the frosting. Found this on Pinterest (chefsavvy.com.) Wow!! This is a keeper!

kimiproffer @cook_21715004

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Ingredients

1 3/4 cupall purpose flour
1 tspbaking soda
1/4 tspsalt
2 tspcinnamon
3/4 cuphoney or maple syrup
1/2 cupcoconut oil, melted
1/2 cupunsweetened applesauce
2 tspvanilla extract
3large eggs
1 1/4 cupshredded carrots (peeled)
1 1/4 cupshredded apples (peeled)
1/2 cupwalnuts
1/2 cupshredded coconut

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Steps

1

Preheat oven to 375 and spray muffin pan (I used coconut oil but use whatever you have) makes about 16 muffins
2

In a medium bowl combine flour, baking soda, salt and cinnamon. Set aside.
3

In a large bowl combine honey or maple syrup, coconut oil, applesauce, eggs and vanilla until well blended. Fold in apples and carrots. I shredded apples and carrots with a cheese grater.
4

Add the dry ingredients to the wet ingredients making sure not to over mix. Fold in walnuts and shredded coconut.
5

Divide batter among muffin tins filling each almost to the top. Bake in for 18-20 minutes or until a toothpick comes out mostly clean.
6

Let cool in pan for a few minutes then transfer to a wire rack to cool completely.
7

We frosted with cream cheese frosting, but totally isn’t necessary.