Carrot apple coconut muffins

These were great! My 4 year old daughter loved helping me bake them and the whole family liked having them for breakfast. These are easy and healthy. I'm not a huge coconut fan, but the addition added only a subtle flavor and didn't really effect the texture. To make them even healthier, you could use whole wheat flour.

Carrot Apple Coconut Muffins

from Weelicious

Makes 30 mini muffins or 12 regular sized muffins

I N G R E D  I E N T S :

1 1/2 cups all-purpose flour

1 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1/2 cup unsweetened coconut flakes (all I could find was sweetened at my grocery store)

2 carrots, peeled and grated (about 1 cup)

1 apple, peeled and grated (about 1 cup, and gala, pink lady, or red delicious are good choices)

2 large eggs

1 tsp vanilla extract

1/3 cup milk

1/4 cup vegetable or canola oil

1/2 cup honey

D I R E C T  I O N S :

Preheat oven to 350 degrees F.

Combine first 7 ingredients in a bowl.

In a separate bowl, combine the remaining ingredients

Slowly add the dry ingredients into the wet and stir to combine

Place 1 Tbsp. batter into greased mini muffin tins, or fill regular sized muffin tins to 3/4-all the way full.

For mini muffins, bake at 350 for 15 minutes, and for regular sized muffins, bake 20 minutes (or until a toothpick comes out clean).

Delicious and nutritious roasted carrots

I put this dish together last night, and we were really pleased with the results. I'll definitely be making these again. They are so flavorful, and I love the way the carrots are caramelized during roasting. A great change from the usual boiled or steamed version.

Roasted carrots

I N G R E D I E N T S :

Carrots (about 2-3 per person)
XVOO
kosher or sea salt
freshly ground black pepper
fresh rosemary sprigs (if you dislike rosemary, simply leave it out or try some different herbs)
honey

D I R E C T I O N S :
Preheat oven to 425 degrees.
Rinse and peel carrots. Cut into large pieces (I divided each carrot in half length and width wise).
In a baking dish, drizzle some XVOO to coat the bottom.
Place carrots in baking dish. Top with a few rosemary sprigs, and a sprinkle of salt and pepper.
Drizzle some honey and additional XVOO over top.
Roast, uncovered, for 30-45 minutes or until carrots are brown and tender but not overcooked.