![\"Photo](\"https:\/\/healthyaging.net\/magazine\/wp-content\/uploads\/2015\/08\/700-apple-muffins.jpg\")
Apple Muffins with Carrot and Coconut. Photo by Leigh Beisch<\/p><\/div>\n
Apple Muffins with Carrot and Coconut<\/h3>\n
Makes 12 servings<\/p>\n
- \n
- 1½<\/span> cups all-purpose flour<\/li>\n
- ½<\/span> cup white whole-wheat flour <\/li>\n
- 2<\/span> teaspoons baking powder <\/li>\n
- 1½<\/span> teaspoons ground cinnamon <\/li>\n
- ½<\/span> teaspoon ground ginger <\/li>\n
- 1<\/span> cup honey <\/li>\n
- ¾<\/span> cup low-fat coconut milk <\/li>\n
- ¼<\/span> cup canola or coconut oil <\/li>\n
- 2<\/span> eggs <\/li>\n
- 1<\/span> medium apple (Gala, Golden Delicious, Braeburn), peeled, cored, and grated (1\/2\u20133\/4 cup) <\/li>\n
- 1<\/span> carrot, scrubbed and grated (1\/2\u20133\/4 cup) <\/li>\n
- ½<\/span> cup shredded coconut, sweetened or unsweetened as preferred <\/li>\n<\/ul>\n
Preheat the oven to 375 deg. F. Grease a 12-cup muffin pan.<\/p>\n
In a large bowl, stir together the all-purpose flour, whole-wheat flour, baking powder, cinnamon, and ginger. Make a well in the center.<\/p>\n
In a medium bowl, beat together the honey, coconut milk, oil, and eggs. Stir in the apple, carrot, and coconut. Pour into the well of the dry ingredients and stir together just until combined.<\/p>\n
Divide the batter among the muffin cups. The cups will be almost full. Bake on the middle rack for 18 to 20 minutes, or until a skewer inserted into the center of a muffin comes out clean. Cool in the pan for 5 minutes, then finish cooling on a wire rack.\n<\/div>\n
- ½<\/span> cup white whole-wheat flour <\/li>\n