Do you love baked goods that lean in on the healthy side? Well these Whole Grain Easter Muffins are for you. Filled with dried fruit, sweet carrots, coconut and a touch of spice these muffins are great way to start the day. But before we eat here is some food for thought.
How many children do you have?
It’s a common question and one that bereaved parents fear. How many children do you have? Pretty normal conversation in most social situations, but no easy answer if you are the one who has lost a child. When someone asks, “how many children do you have?” how do you respond? How does one communicate about the loss of a child? What and how much information does one share and with who? Do I tell my story or strip it down?
Early in my grief the answer, "I have two" wasn't easy.
With time the tough questions get easier to handle. I am prepared and comfortable with the answer, “I have a daughter and a son”. If I don’t want to share anything more I quickly change the topic. It works for me. How do you answer the tough question?
When it comes to baking I always have a lot of questions. Baking is a science after all. For instance, what the heck is white whole wheat flour? I have been baking with it for years, but never gave it much thought until creating this whole grain Easter muffins recipe. Is it really whole grain flour or a refined mix of some kind?
What is White Whole Wheat Flour
Turns out it is a whole grain flour made from white wheat as opposed to red wheat. It is simply lighter in color, milder in flavor and softer in texture. All of the good nutrition that one comes to expect from whole grains is in there. None of it has been stripped away.Print
Whole grain muffins filled with fruits are a no-guilt treat.
1-cup all-purpose flour
½ cup white whole wheat flour
1-cup coconut sugar (or brown sugar)
¾ cup flax seed meal
½ cup unsweetened shredded coconut
2 teaspoons cinnamon
2 teaspoons baking soda
1-teaspoon baking powder
½ teaspoon salt
1 cup shredded carrots
1 cup chopped dried apples
½ cup golden raisins or chopped apricots
¾ cup milk
1-teaspoon coconut extract
- Heat oven 350F. Line 18 muffin cups with paper liners.
- In large bowl, whisk flours, coconut sugar, flax seed meal, coconut, cinnamon, baking soda, baking powder and salt, until blended.
- Toss in carrots, apples and raisins or apricots.
- In another bowl, whisk milk, eggs and coconut extract; add to dry ingredients and mix just until dry ingredients are moistened. Don’t over mix.
- Divide batter evenly among prepared muffin cups (about ⅔ full).
- Bake 15 to 18 minutes or until wooden pick inserted in center comes out clean.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: quick breads
- Method: baking
- Cuisine: American
Keywords: muffins, whole grain, dried fruit, fresh fruit, hummingbird