Lightened Up Morning Glory Muffins

Ingredients:

• 1/4 cup raisins 
• 2 cups (227g) King Arthur White Flour or Whole Wheat Flour or gluten-free flour, spooned and leveled
• 3/4 cup brown sugar sweetener 
• 1 tsp baking soda
• 2 tsp ground cinnamon
• 1 tsp ground ginger
• 1/4 tsp salt
• 3 large eggs
• 2/3 cup unsweetened applesauce sauce 
• 1 Tbsp fresh orange juice (1/2 of a orange)
• 1 tsp vanilla extract
• 4 large or 2 cups carrots, peeled and shredded
• 1 medium Granny Smith apple, peeled, cored and shredded
• 1/4 cup unsweetened or sweetened shredded coconut 
• 1/4 cup chopped walnuts
• 2 tbsp wheat germ

Directions:

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1. Preheat the oven to 375 degrees. Spray a 12-cup muffin tin with non stick cooking spray, or line it with papers and spray the insides of the papers.
2. In a small bowl, cover the raisins with hot water and let them soak, for at least 10 minutes. 
3. In a large bowl, whisk together the flour, brown sweetener, baking soda, cinnamon, ginger, and salt.
4. Stir in the carrots, apple, coconut, walnuts, and wheat germ.
5. In a separate bowl, whisk together the eggs, unsweetened applesauce, vanilla, and orange juice.
6. Add the wet ingredients to the dry ingredient bowl and stir until JUST combined! DO NOT OVER-MIX! You’ll end up with dense muffins.
7. Drain the raisins and stir them in the batter.
8. Using a 1/3 cup, evenly distribute the batter among the cups of the prepared muffin pan.
9. Bake the muffins for 25 to 28 minutes, until a toothpick inserted in the center comes out clean.
10. Remove from the oven, let cool for 5 minutes in their pan on a rack, then remove from pan.
11. Wrap any leftovers in plastic wrap and store at room temperature for up to 2 days, up to 5 days in the fridge, or freeze for up to 3 months.

Recipe adapted from King Authur 

Makes 12 large size muffin