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12 muffins
Ingredients
1 cup whole wheat pastry flour
1/2 cup old-fashioned rolled oats
2 tsp baking powder
2 tsp cinnamon
1/2 tsp ground ginger
1/8 tsp allspice
1/8 tsp nutmeg
1/2 tsp salt
2 large eggs
1 cup unsweetened applesauce
1/3 cup honey
2 tsp vanilla extract
1/4 cup coconut oil, melted
2 cups shredded sweet potato
1/2 cup shredded unsweetened coconut
1/2 cup raisins
1/2 cup old-fashioned rolled oats
2 tsp baking powder
2 tsp cinnamon
1/2 tsp ground ginger
1/8 tsp allspice
1/8 tsp nutmeg
1/2 tsp salt
2 large eggs
1 cup unsweetened applesauce
1/3 cup honey
2 tsp vanilla extract
1/4 cup coconut oil, melted
2 cups shredded sweet potato
1/2 cup shredded unsweetened coconut
1/2 cup raisins
Directions
1. Preheat oven to 350 degrees. Grease a standard size muffin tin with oil and set aside.
2. Whisk the flour, oats, baking powder, spices, and salt together in a medium bowl.
3. In a large bowl beat together the eggs, applesauce, honey, vanilla, and coconut oil. Gently stir in the flour mixture until evenly incorporated. Fold in the sweet potato, coconut, and raisins.
4. Divide the batter between the prepared muffin cups and sprinkle with extra oats and coconut, if desired. Bake in the oven until a toothpick inserted in the middle of a muffin comes out clean (30-35 minutes).
Source: Dishing Up the Dirt
2. Whisk the flour, oats, baking powder, spices, and salt together in a medium bowl.
3. In a large bowl beat together the eggs, applesauce, honey, vanilla, and coconut oil. Gently stir in the flour mixture until evenly incorporated. Fold in the sweet potato, coconut, and raisins.
4. Divide the batter between the prepared muffin cups and sprinkle with extra oats and coconut, if desired. Bake in the oven until a toothpick inserted in the middle of a muffin comes out clean (30-35 minutes).
Source: Dishing Up the Dirt
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