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
  1. 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.)
  2. 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.
  3. 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.
  4. 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)
  5. 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.
  6. (The cooked muffins freeze very well.)
Recipe by The Low Sodium Spot at https://waltonspot.com/lowsodium/recipes/breads/morningglorymuffins/