Weekend mornings are such a conundrum: do I get up from my cuddly covers and be productive (i.e. workout, clean, bake, etc.) or stay in bed because I can, and it feels oh so good. Most weekends, I pile out of bed for fear I’ll fall back asleep and “waste” my day. Because sleeping until 8:30am is just obscene, I know…lame. And I’m kidding, but I feel that way!
This morning I woke up and saw the sun winking through the windows — a good sign, I slept til at least 7:30am without laying there feeling guilty. I pondered getting up vs. laying around and I opted to get up. I was on a mission. A mission for CARROT and COCONUT in something breakfast-y. Thinking, “I’m insane…Google, help a sister out”, up popped this recipe. I should wake up with some RANDOM cravings more often, these were awwwesome.
Carrot, Coconut, and Walnut Muffins adapted from For the Love of Cooking
1/2 cup walnuts, toasted and coarsely chopped
2 cups grated raw carrot (about 3-4 peeled carrots)
1 large apple, peeled and grated
2 cups whole wheat pastry flour
1 1/4 1 cup white sugar
3/4 tsp baking soda
1 1/2 tsp baking powder
1/2 tsp salt
2 tsp ground cinnamon
Pinch of ground nutmeg
1 cup unsweetened coconut (divided)
3 large eggs
3/4 1/2 cup canola oil
1/4 cup unsweetened applesauce
1 1/2 tsp vanilla extract
Preheat oven to 350° F. Place rack in center of oven. Coat the muffin tray in cooking spray. Toast the walnuts for about 5-7 minutes or until lightly browned and fragrant. Let cool and then chop coarsely.
Peel and finely grate the carrots and apple. In a large bowl whisk together the flour, sugar, baking soda, baking powder, salt, ground cinnamon and nutmeg. Stir in the nuts and half of the coconut. Set aside. In a separate bowl whisk together the eggs, oil, applesauce, and vanilla extract. Fold the wet ingredients, along with the grated carrot and apple, into the flour mixture, stirring just until moistened. Pour evenly into prepared muffin tray and top with remaining coconut.
Bake for 20 – 25 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and let cool on a wire rack. Yield: 18 large muffins.
Nutrition Information (per muffin): 217 calories; 11.7 g. fat; 36 mg. cholesterol; 202 mg. sodium; 26 g. carbohydrate; 3.2 g. fiber; 1.6 g. protein
Result: These were so good! I liked the last carrot muffins I made, and with some healthy modifications, these muffins were not only delicious, but very acceptable nutritionally-speaking. And I am a huge fan of sneaking veggies (and fruit!) into breakfast, especially when they taste sooo good! Enjoy!
Lily helped with the clean-up:
Other than baking, I ran a 5K this morning (on the treadmill, not a race 😉 ), and this week’s chili recipe is on the stove simmering away! Illini game in T-40 minutes! Off to shower and get in my orange and blue!
VENEZUELA is the country who eats the 2nd most volume of noodles annually! I thought this was SUPER tricky, but a few of you guessed it! Smart cookies, I can’t stump you!!
Question: I was craving carrot and coconut — what has been your latest crazy combo?