Healthy Carrot Muffins

Healthy Carrot Muffins

2 cups white whole wheat flour

1 1/4 cups granulated sugar

2 tsp. baking soda

2 tsp. ground cinnamon

1/2 tsp. salt

1 (10 oz) bag grated carrots

1/2 cup raisins

1/2 cup unsweetened shredded coconut

1 apple, cored and grated

3 eggs

1 cup canola oil

1 teaspoon vanilla extract

¼ cup water

Preheat oven to 350 degrees. Grease muffin tins or fill with liners. Set aside.

In a large bowl, whisk together flour, granulated sugar, baking soda, cinnamon and salt. Stir in carrots, raisins, coconut and apple. Set aside.

Add eggs, oil, vanilla and water. Stir until just combined. Spoon batter into muffin tins, in batches if necessary, and place in the middle of preheated oven. Bake for 25 to 30 minutes or until lightly springy to touch. Let cool in tins 5 minutes, then turn onto a rack.

Makes 12-15 muffins

Recipe adapted from http://www.mspimama.com/2008/05/morning-glory-muffins.html

Allergens: Gluten, egg

I adapted this recipe from the MSPI mama blog for Major.  It originally had all purpose flour, but I wanted to use wheat flour.  Also, it called for pecans and sweetened coconut.  We have not ventured into the world of tree nuts yet so I decided to leave those out until after we get him tested!  I also chose unsweetened coconut just so that it wouldn’t add any more sugar since they’re already sweet!  Major hasn’t tried them yet, but they got the mommy and daddy approval tonight.  They taste like carrot cake and they’re delicious!