Morning Glory Muffins

I love me a morning glory muffin, over the years I've been trying to make a healthy version. I feel like I've nailed it with these. They have a really awesome coconut flavour from both the shredded coconut and the coconut oil, they are moist and delicious!

Morning Glory Muffins - revisited!

makes a dozen regular size muffins and 2 dozen mini muffins or 2 dozen regular size muffins.

11/2 cups spelt flour

11/2 cups all purpose unbleached flour
3 teaspoons ground cinnamon
2 teaspoons baking soda
1/2 teaspoon salt
3 eggs

3/4 cup of agave syrup
1 cup applesauce (chunky applesauce is great!)
1/2 cup extra virgin coconut oil, melted
1 teaspoon vanilla extract
 3 cups grated carrots
1/2 cup shredded unsweetened coconut
1/2 cup raisins
1/2 cup chopped walnuts  

Preheat oven to 350° 

In a large bowl, mix flours, cinnamon, soda and salt. In another bowl, mix the eggs, agave, applesauce, oil and vanilla - add carrots, coconut, raisins and nuts and mix well. Combine the two mixtures, stir until just combined. 

In well oiled muffin tins (I use coconut oil), fill each to about 3/4 full.

Mini muffins take about 12-14 minutes to cook, the regular size about 20 minutes.

These are just as tasty three days later.