Morning Glory Muffins

Ingredients

Buy

• 1 cup carrots shredded
• 1 apple Peeled and Diced
• ½ Cup walnuts Crushed
• ½ Cup dried cranberries
• ⅓ Cup shredded coconut Plus More for Top
• ¾ Cup unsweetened applesauce

On Hand

• 2 Cups whole wheat flour
• ¾ Cup brown sugar
• 1 tablespoon baking powder
• 2 teaspoon baking soda
• 2 teaspoon cinnamon
• ¼ teaspoon nutmeg
• ½ teaspoon ground ginger
• ¼ teaspoon salt
• 2 teaspoon vanilla extract
• ½ Cup avocado oil
• 2 tablespoon water

Instructions

• Preheat oven to 375 degrees. Using either a knife or peeler, remove the skin from the apple then finely dice it, set aside. Using a veggie peeler, knife, or cheese grater finely dice or shred the carrots . If shredding rough chop after shredding, set aside. Place walnuts in a zip lock bag then using something heavy and sturdy, like a rolling pin, crush until no large pieces remain, set aside.
• Combine whole wheat flour , baking soda and baking powder , brown sugar , salt , nutmeg , ground ginger , and salt in a large bowl and stir together until combined. Add water , vanilla extract, avocado oil , shredded coconut , dried cranberries , walnuts , apple , carrots , and unsweetened applesauce and stir until well combined.
• Line muffin pan with cups or spray with cooking spray. Fill each cup to the top and sprinkle with additional shredded coconut if desired.
• Bake on the center rack for 15-18 minutes (or 9 minutes for mini muffins) until golden and a tooth pick comes out clean. Serve warm, or freeze and microwave to reheat.