Lightened Up Morning Glory Muffins

Makes 12 large muffins

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:

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.
In a small bowl, cover the raisins with hot water and let them soak, for at least 10 minutes.
In a large bowl, whisk together the flour, brown sweetener, baking soda, cinnamon, ginger, and salt.
Stir in the carrots, apple, coconut, walnuts, and wheat germ.
In a separate bowl, whisk together the eggs, unsweetened applesauce, vanilla, and orange juice.
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.
Drain the raisins and stir them in the batter.
Using a 1/3 cup, evenly distribute the batter among the cups of the prepared muffin pan.
Bake the muffins for 25 to 28 minutes, until a toothpick inserted in the center comes out clean.
Remove from the oven, let cool for 5 minutes in their pan on a rack, then remove from pan.
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

3 WW Points® per serving

source: Thepounddropper.com