Delicious, healthy low sodium muffins.
MorningGloryMuffins
Ingredients
- 1 cup all-purpose flour
- 1 cup whole wheat flour (I use white whole wheat)
- ½ cup oat bran
- ¾ cup sugar
- 2 tsp baking soda
- 2 tsp cinnamon
- ⅛ tsp salt
- ½ cup canola oil
- ¾ cup unsweetened applesauce
- 3 large eggs
- 1 tsp vanilla
- 2 cups (4 med) carrots, shredded
- ½ cup raisins
- ½ cup walnuts, chopped
- ½ cup shredded coconut
Instructions
- Preheat the oven to 375 degrees. Line a muffin tin with paper cups or spray with non-stick spray (OR grease a non-stick 9-inch loaf pan.)
- In a large bowl, combine the dry ingredients: all-purpose flour, whole wheat flour, oat bran, sugar, baking soda, cinnamon and salt. Stir until everything is evenly combined.
- In another fairly large bowl, combine the wet ingredients: vegetable oil, applesauce, eggs and vanilla. Whisk until evenly combined. Stir in the carrots, raisins, walnuts and coconut.
- Pour the bowl of wet ingredients into the bowl of dry ingredients and stir just until everything is moistened and combined. (Don’t over-stir)
- Fill the cups to the top with the muffin batter (OR, if you are using a loaf pan, pour the batter in the pan). Bake in the oven at 375 degrees for 30 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and cool on a wire rack.
- (The cooked muffins freeze very well.)
