These are healthy and my kids eat them!! They take just a couple minutes to mix together and freeze like a charm – perfect for weekday breakfast.
1 c whole-wheat flour
1/2 c old-fashioned rolled oats
2 tsp baking powder
2 tsp ground cinnamon
1/2 tsp salt
1/4 tsp ground allspice
2 large eggs
1 c unsweetened applesauce
1/3 c honey
2 tsp vanilla extract
1/4 c coconut oil, melted
2 cups shredded carrots
1/2 c unsweetened shredded coconut
1/2 c raisins
Preheat oven to 350°F. Coat a 12-cup muffin tin with cooking spray.
Whisk whole-wheat flour, 1/2 cup oats, baking powder, cinnamon, salt and allspice in a medium bowl.
Whisk eggs, applesauce, honey and vanilla in a large bowl. Whisk in coconut oil. Gently stir in the flour mixture just until moistened. Fold in carrots, 1/2 cup coconut and raisins.
Divide the batter among the muffin cups. Sprinkle with the remaining 2 tablespoons each oats and coconut.
Bake the muffins until they spring back when lightly touched and a toothpick inserted in the center comes out with only moist crumbs attached, 30 to 35 minutes.
Let stand in the pan for 10 minutes before turning out onto a wire rack. Serve warm or at room temperature.