Wednesday, June 11, 2014

Carrot Cake Power Muffins

Breakfast has recently become my favorite meal. Our daily breakfasts consist of a whole wheat baked delight and nut butter. The baked delight rotates through different muffins, cinnamon raisin swirl bread, more savory yeasted breads (Blake's preference), and the occasional breakfast bar. And then brunch, let's not forget brunch. Recent tradition dictates that Sundays are for brunch in this house. Waffles, french toast, crepes, and pancakes typically make an appearance. If I could, I would eat waffles all day everyday.

Instead of waffles every morning I make something with a little more nutritional value, these carrot cake power muffins. I call them power muffins because they are my go to fuel for long distance runs. Really they are a spin on the classic morning glory muffin. Carrots, applesauce, raisins, coconut, whole wheat flour, and my favorite spices make these naturally sweet, moist, and full of necessary morning energy. They won't let you down.

Carrot Cake Power Muffin
Adapted from King Arthur Flour

2 cups whole wheat flour
1/4 cup sugar
2 tsps baking soda
2 tsps cinnamon
1/2 tsp ground ginger
1/4 tsp nutmeg
1/2 tsp salt
2 cups grated carrots
1/2 cup shredded coconut
3 large eggs
1/3 cup vegetable or olive oil
3/4 cup applesauce
1/3 cup maple syrup
2 tsps vanilla extract
1/2 cup raisins

Preheat the oven to 375 degrees and grease 12 muffin cups.

In a medium mixing bowl, whisk flour, sugar, baking soda, cinnamon, nutmeg, ginger, and salt together. Add carrots and coconut and mix.

In another large bowl, whisk eggs, oil, applesauce, maple syrup, and vanilla extract together. Add to the flour mixture and combine. Mix in raisins. Pour batter into muffin cups almost full. Bake 20-25 minutes. Let cool for 5 minutes before removing from the pan. 

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