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Muffin love <3 That's what we do around here.  We love muffins.  Especially the kind that are loaded, and I mean with pure goodness.  Goodness = Apples, carrots, coconut, raisins, yogurt, flax, a heap of


Total time

30 minutes

Courses

Breakfast


Ingredients

  • 2 cups old-fashioned oats
  • ¼ cup almond meal
  • 2 tbsp flax seed meal/ground flax seed
  • 2 tsp baking soda
  • 2 tsp cinnamon
  • 1 tsp ground ginger
  • 1 tsp ground nutmeg
  • ¾ tsp coarse salt
  • 3 eggs
  • ½ cup dark brown sugar
  • 6 oz nonfat Greek yogurt
  • 2 tsp vanilla extract
  • 2 tbsp canola oil
  • 2 cups carrots, finely shredded
  • 1 medium granny smith apple, skin on, finely shredded
  • ½ cup Raisins
  • ½ cup shredded or grated unsweetened coconut
  • ½ cup chopped Walnuts


Method

  1. Preheat oven to 375 degrees. Prepare 12-cup muffin tin with muffin tin liners coated with cooking spray. In the bowl of a stand mixer and using the paddle attachment, combine oats, almond meal, flax seed, baking soda, cinnamon, ginger, nutmeg and salt. In a separate mixing bowl, whisk together eggs, brown sugar, yogurt, vanilla extract and canola oil. Fold in carrots, apple, raisins and ¼ cup coconut. Turn the stand mixer on low and slowly add the wet ingredients to the dry. Mix until just combined (do not over mix). Scoop a heaping ¼ cup of muffin mix into each liner. Top each with remaining coconut and chopped walnuts. Bake for 20-22 minutes, until toothpick inserted into the center comes out clean. Allow to cool on a wire rack.

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