One-Bowl Morning Glory Muffins

• Vegan

• Produce

  • 1 Apple
  • 2 cups Carrot
  • 1/2 tsp Ginger, ground
  • 1/2 cup Raisins

• Canned Goods

  • 3/4 cup Applesauce, unsweetened

• Baking & Spices

  • 1/2 cup All-purpose flour
  • 1 tbsp Baking powder
  • 2 tsp Baking soda
  • 3/4 cup Brown sugar, packed
  • 2 tsp Cinnamon, ground
  • 1/2 tsp Salt
  • 1 tbsp Vanilla extract
  • 1 1/2 cups Whole wheat flour

• Oils & Vinegars

  • 1/2 cup Coconut oil

• Nuts & Seeds

  • 1/2 cup Coconut, Flaked
  • 1/2 cup Walnuts

Found on bakerbynature.com

Description

Ingredients

• 1 and 1/2 cups whole wheat flour
• 1/2 cup all-purpose flour
• 3/4 cup brown sugar, packed
• 1 tablespoon baking powder
• 2 teaspoons baking soda
• 2 teaspoons ground cinnamon
• 1/2 teaspoon ground ginger
• 1/2 teaspoon salt
• 3/4 cup unsweetened applesauce
• 1/2 cup coconut oil, melted
• 1 apple, shredded
• 1 tablespoon vanilla extract
• 2 cups grated carrot (about 3 medium)
• 1/2 cup raisins
• 1/2 cup flaked coconut
• 1/2 cup walnuts, chopped

Directions

• Line a muffin tin with paper liners and set aside. Preheat oven to 400 degrees (F).
• In large bowl add the flours, sugar, baking powder, baking soda, cinnamon, ginger, and salt; whisk well to combine. Add in the applesauce, oil, apple and vanilla; whisk just until combined. Fold in the carrot, raisins, coconut and walnuts; stir until ingredients are combined. Divide batter evenly among prepared muffin cups.
• Bake at 400 degrees for 10 minutes, then reduce the heat to 350 degrees and bake for an additional 10 minutes, or until a toothpick inserted in the center comes out clean (or with just a few crumbs attached). Cool muffins in the pan for 5 minutes before transferring them to a wire rack. Serve warm, at room temperature, or chilled.

Nutrition