Whole Grain Carrot Coconut Morning Glory Muffins

• 1 cup Whole Wheat Pastry Flour
• 1 cup All-purpose Flour
• 1 teaspoon Baking Soda
• 1 teaspoon Baking Powder
• 1 teaspoon Cinnamon
• 1/4 teaspoons Ginger
• 1 pinch Nutmeg
• 1/2 teaspoons Salt
• 1/2 cups Brown Sugar
• 2 teaspoons Vanilla Extract
• 2 Tablespoons Olive, Coconut Or Canola Oil
• 1 Egg
• 2 Egg Whites
• 1/3 cups Unsweetened Almond Milk
• 2-1/2 cups Shredded Carrots
• 1/2 cups Unsweetened Applesauce
• 1/2 cups Raisins
• 1/4 cups Chopped Walnuts
• 1/4 cups Shredded Unsweetened Coconut

1. Preheat oven to 350u0b0F. Line a 12-cup muffin pan with liners and spray the inside of the liners with cooking spray.
2. In a medium bowl, sift together flours, baking soda, baking powder, cinnamon, ginger, nutmeg and salt; set aside.
3. Beat brown sugar, vanilla, oil, egg, and egg whites together until creamy. Add in almond milk and beat again. With a wooden spoon fold in carrots, applesauce, raisins. Mix in flour mixture until just combined- do not over mix! Fold in the walnuts and the coconut flakes.
4. Spoon batter into the liners and bake for 23-28 minutes or until a toothpick comes out clean. Oven temperatures vary so you may find you need more or less time depending on the flours you use.
5. Cool completely on a wire rack. Serve muffins with low-fat or whipped cream cheese, or create your own low calorie frosting by mixing a few tablespoons of powdered sugar and milk.

whole wheat pastry flour, allpurpose, baking soda, baking powder, cinnamon, ubc, nutmeg, salt, brown sugar, vanilla, olive, egg, egg whites, milk, carrots, unsweetened applesauce, raisins, ubc, ubc

Taken from tastykitchen.com/recipes/breads/whole-grain-carrot-coconut-morning-glory-muffins/ (may not work)