Morning Glory

This morning, I set out to make morning glory muffins - without the raisins and nuts because of wanting the children to actually eat them. Then I got creative with the remaining ingredients and substituted coconut oil for butter (1:1). Sugar is reduced, as is the number of eggs. I also opted for unsweetened coconut. Everyone loved the results, and I hope you do, too!

Non-Dairy Morning Glory Muffins

•  2 1/4 cups all-purpose flour
• 2 teaspoons baking soda
• 1 teaspoon cinnamon
• 1/2 teaspoon salt
• 3/4 cups sugar
• 2 large eggs
• 1/2 cup coconut oil
• 1 teaspoon vanilla extract
• 4 carrots, peeled and grated (about 2 cups)
• 1 (8-ounce) can crushed pineapple, drained and blotted dry (I keep the extra pineapple juice and add it to smoothies)
• 1/2 cup unsweetened shredded coconut

1.  Place oven rack in middle position, and preheat the oven to 375 degrees Fahrenheit. Line muffin tin with papers. 
2. Whisk the flour, baking soda, cinnamon, and salt together in a large bowl. Set aside.
3. In a medium bowl, whisk together until thoroughly mixed the sugar, eggs, coconut oil, and vanilla extract. 
4. Gently mix the wet ingredients into the dry ones using a rubber spatula. Fold the carrots, pineapple, and coconut into the mixture.
5. Working with 2 tablespoons, fill the muffin cups. This will yield 12 large muffins. 
6. Bake until golden, and an inserted toothpick comes out clean, approximately 25 to 30 minutes.
7. Cool muffins on a wire rack.