carrot morning glory muffins (gluten free optional)

Ingredients

• Servings: 12
• 1 1/2 cups all-purpose flour
• 1/2 cup rolled oats (not instant or quick oats)
• 2 teaspoons baking powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1/2 teaspoon ground ginger
• 1/4 teaspoon freshly ground nutmeg
• 4 tablespoons unsalted butter, softened
• 1/2 cup packed light or dark brown sugar
• 1 cup mott's® cinnamon applesauce
• 2 large eggs
• 2 cups finely shredded carrots
• 1/2 cup coarsely chopped walnuts
• 1/4 cup shredded sweetened coconut

Recipe

• preheat the oven to 400 degrees f and line a standard 12-cup muffin pan with paper liners.
• whisk the flour(s), oats, baking powder, cinnamon, salt, ginger, and nutmeg together in a medium bowl. set aside.
• with a stand mixer fitted with the paddle attachment or an electric hand mixer, beat the butter and sugar together on medium speed for about 3 minutes until a thick paste forms. scrape the beaters and the bowl.
• add the applesauce and eggs and beat on medium-low speed until the sugar paste breaks up and a loose batter forms. stir in the carrots, walnuts, and coconut.
• gently stir in the flour mixture just until it is incorporated--don't over mix. the batter will be very thick.
• divide the batter evenly between the 12 muffin cups, mounding it to the brim of each paper liner.
• bake for about 25 minutes, until the muffins are browning on top. cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.