Hearty Morning Glory Muffins (Print Version)

# Ingredients:

→ Dry Ingredients

01 - 1 and 1/4 cups (150g) whole wheat flour
02 - 1/2 cup (60g) all-purpose flour
03 - 3/4 cup (159g) brown sugar
04 - 1 tablespoon baking powder
05 - 2 teaspoons baking soda
06 - 2 teaspoons ground cinnamon
07 - 1/2 teaspoon ground ginger
08 - 1/2 teaspoon salt

→ Wet Ingredients

09 - 3/4 cup unsweetened applesauce
10 - 1/2 cup (114ml) coconut oil, melted
11 - 1 large apple, shredded
12 - 1 tablespoon vanilla extract

→ Mix-ins

13 - 2 cups grated carrot (about 3 medium)
14 - 1/2 cup raisins
15 - 1/2 cup flaked coconut
16 - 1/3 cup walnuts, chopped

# Instructions:

01 - Line a muffin tin with paper liners. Preheat oven to 400°F (200°C)
02 - In a large bowl, whisk together whole wheat flour, all-purpose flour, brown sugar, baking powder, baking soda, cinnamon, ginger, and salt
03 - Add applesauce, melted coconut oil, shredded apple, and vanilla to dry ingredients. Whisk just until combined
04 - Fold in grated carrot, raisins, coconut flakes, and chopped walnuts until ingredients are combined
05 - Divide batter evenly among prepared muffin cups
06 - Bake at 400°F for 10 minutes, then reduce heat to 350°F and bake for additional 10-12 minutes until toothpick inserted comes out clean
07 - Cool muffins in pan for 5 minutes before transferring to wire rack. Serve warm, at room temperature, or chilled

# Notes:

01 - For mini muffins, bake about 10 minutes until golden and centers fully cooked
02 - Muffins can be served warm, at room temperature, or chilled
03 - Great make-ahead breakfast option

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