Morning Glory Muffins

Adapted from Bob’s Red Mill

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Makes 12 Muffins

• 2 cups Whole wheat Flour
• 1 cup Sugar (I use 1/2 cup)
• 2 teaspoons baking soda
• 1 tablespoon ground cinnamon (I use 2 teaspoons)
• 3/4 cup unsweetened shredded coconut
• 3 eggs
• 1/2 cup vegetable oil (I use 1/3 cup olive oil)
• 1/2 cup appiesauce
• 2 teaspoons vanilla extract
• 1 large apple, grated (about 1 cup)
• 2 cups grated carrot (about 2 large)
• 8 oz can crushed pineapple, drained
• 1 cup chopped walnuts
• 2 tablespoons diced crystallized ginger (optional)

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1. Preheat oven to 350°F. Line muffin tin with paper baking cups.
2. Whisk together flour, sugar, baking soda, cinnamon and salt.
3. In a separate bow, whisk together eggs, oil, applesauce and vanilla. (If you don’ like chunky bits in your muffin, add these ingredients to a blender.
4. To the separate bowl or blender, add coconut. apple, carrot and pineapple; stir to combine (or blend just until smooth).
5. Combine with flour mixture and stir until just combined.
6. Gently mix in walnuts and ginger.
7. Spoon batter into baking cups, filling completely.
8. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.