Healthy Carrot Coconut Muffins

I have been in a major yogurt rut lately.  I eat yogurt for breakfast practically every weekday - it is healthy, easy and genuinely yummy.  But every day, ugh, I am sick of it.  While I eat yogurt every day, what I really want to be eating every morning for breakfast is a delicious warm muffin or scone.  I am a major carb addict, I am never successful for more than 24 hours trying to eliminate all carbs from my diet.  I just can't do it.  Well, I probably can do it, but I really don't want to.  Of course, as much as I want to, I can't eat a muffin every day, so yogurt it is.  That is, until I found this recipe for Coconut-Carrot Morning Glory muffins that has very little fat, no refined sugar and is made with whole wheat flour.  I am late to the coconut oil bandwagon, but I believe that is the reason these muffins taste so rich and are also somewhat healthy.  While I still shouldn't eat them every day, I did the week that I made them.  Sue me.

Healthy Carrot Coconut Muffins, adapted from Eating Well Magazine
Ingredients
1 cup whole wheat flour
1/2 cup old fashioned rolled oats
2 teaspoons baking powder
2 teaspoons ground cinnamon
1/2 teaspoon of salt
1/4 teaspoon allspice
2 large egs
1 cup unsweetened applesauce
1/2 cup honey
2 teaspoons vanilla extract
1/4 cup coconut oil, melted
2 cups shredded carrots
1/2 cup unsweetened shredded coconut
1/2 cup raisins
1/2 cup chopped walnuts

Directions:

1. Preheat oven to 350.  Spray a 12 muffin tin with cooking spray.
2. Whisk whole-wheat flour, 1/2 cup oats, baking powder, cinnamon, salt and allspice together in a medium bowl until combined.
3. Whisk eggs, applesauce, honey and vanilla in a large bowl.  Whisk in coconut oil.
4. Stir in the flour mixture into the liquids.
5. Fold in the carrots, 1/2 cup of coconut, raisins and walnuts.
6. Divide the batter among the muffin cups.
7. Sprinkle each muffin with the remaining coconut.
8. Bake the muffins until the spring back when touched, about 30 to 35 minutes.  A toothpick should come out clean.
9. Remove from the oven, let stand for 10 minutes.  Turn out onto a wire rack to cool.
10. Serve cool or warm.