Sprouted Flour Coconut-Carrot Morning Glory Muffins

Ingredients

• 1 cup organic sprouted red or white wheat flour (substitute organic sprouted sorghum flour for a gluten-free version)
• 1/2 cup organic sprouted gluten-free rolled oats, plus 2 tablespoons for garnish
• 2 teaspoons aluminum-free baking powder
• 2 teaspoons ground cinnamon
• 1/2 teaspoon Celtic spoon
• 1/4 teaspoon ground allspice
• 2 large organic or pastured eggs
• 1 cup organic unsweetened applesauce
• 1/3 cup organic honey
• 2 teaspoons vanilla extract
• 1/4 cup organic coconut oil, melted
• 2 cups organic carrots, shredded
• 1/2 cup organic unsweetened shredded coconut, plus 2 tablespoons for garnish
• 1/2 cup organic raisins

Directions

1. Preheat oven to 350 degrees. Coat a 12-cup muffin tin with coconut oil or place muffin paper in each cup.

2. Whisk flour, ½ cup oats, baking powder, cinnamon, salt and allspice in a medium bowl.

3. Whisk eggs, applesauce, honey and vanilla in a large bowl. Whisk in coconut oil. Gently stir into the flour mixture just until moistened. Fold in carrots, ½ cup coconut and raisins.

4. Divide the batter among the muffin cups. Sprinkle with remaining 2 tablespoons each oats and coconut.

5. Bake the muffins about 30-35 minutes or until a toothpick inserted comes out clean. Let stand in pan for 10 minutes before turning out onto a wire rack.

Email to a friend | Print this recipe | Back