Morning Glory Muffins

 These muffins are not only healthy, but they last well and taste great.  You can freeze them and pull some out  you want a breakfast on the go.  If you add some cream cheese frosting you could serve them as cupcakes, What is better than that!!

Morning Glory Muffins from Samantha Seneviratne (New York Times)

Ingredients

1/2 cup flour

3/4 cup whole wheat flour

1 1/2 teaspoons ground cinnamon

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

3/4 cup whole milk

3/4 cup dark brown sugar

2 eggs

3/4 cup shredded carrot

1/2 cup shredded apple

1/2 cup unsweetened shredded coconut, toasted

1/2 cup finely chopped walnuts, toasted 

1/2 cup raisins

1/2 cup melted coconut oil

Preheat oven to 350 and line a muffin tin with paper liners  

Mix coconut and walnut and toast till coconut just starts to turn golden

In a medium bowl, whisk together flour through salt

In a large bowl whisk milk through eggs.  Add in carrots through raisins and stir together.  Add in melted coconut oil.

Using a spatula fold in the dry ingredients until just combined.  Divide evenly between muffin cups.

Bake around 20 minutes till a toothpick comes out dry  Let cool in rack 5 minutes.

Enjoy !!!