Morning Glory Muffins

½ cup (3 ounces) raisins or dried cranberries
2 cups (8 ounces) whole-wheat flour, traditional or white whole wheat
1 cup (7½ ounces) packed light or dark brown sugar (see note)
2 tsp baking soda
2 tsp ground cinnamon
½ tsp ground ginger
½ tsp salt
2 cups (7 ounces) peeled and grated carrots
1 large tart apple, peeled, cored and grated
½ cup (1½ ounces) sweetened coconut (see note)
½ cup (1½ ounces) sliced almonds or chopped walnuts
⅓ cup (1⅝ ounces) sunflower seeds or wheat germ (optional)
3 large eggs
⅔ cup (4⅝ounces) vegetable oil
¼ cup (2 ounces) orange juice
2 tsp vanilla extract

Preheat oven to 375 degrees F. Lightly grease a muffin tin or line with papers and coat the papers with nonstick spray.Put the raisins in a small bowl and cover them with hot water; set aside to soak while you assemble the rest of the recipe.Whisk together the flour, sugar, baking soda, spices and salt in a large mixing bowl.Stir in the carrots, apple, coconut, nuts and sunflower seeds (or wheat germ, if using).In a separate bowl, beat together the eggs, oil, orange juice and vanilla.Add to the flour mixture, and stir until evenly moistened. Drain the raisins and stir them in.Scoop the batter evenly into the prepared pan (the muffin cups will be almost full to the top—that's OK).Bake the muffins until nicely domed and a cake tester inserted in the center comes out clean, 25 to 28 minutes.Remove from the oven and allow the muffins to cool in the pan for 5 minutes, then turn them out onto a rack to finish cooling.
 
NOTE: When I made these, I used half the amount of sugar called for and unsweetened coconut and I thought they were great. I think they'd be rather sweet for breakfast made with full sugar, but do as you please.

Chocolate Coconut Oat Bars

{from Delicious Living, Feb 2011}

"With a classic macaroon texture, these egg-, dairy- and gluten-free bars are an adult chocolate indulgence. Kids, of course, will love them too."

2.5 C rolled oats
1 C almond meal/flour
1 C unsweetened shredded coconut (I used a finely shredded variety)
1/3 C cocoa powder
1/2 C coconut oil
1/2 C agave nectar (or honey)
1/2 C sugar
1 C bittersweet chocolate chips

Preheat oven to 275 deg. F. Combine oats, almond meal, coconut and cocoa powder in a large bowl. Mix well.

Combine coconut oil, agave nectar (or honey) and sugar in a small saucepan over medium heat. Stir until sugar dissolves and mixture is hot (not boiling). Pour over oat mixture and stir until well mixed. Stir in the chocolate chips, quickly but thoroughly (they will melt).

Press mixture into an ungreased 8x8 pan and bake for 20 min. Remove from oven and cool completely. Cut into 24 small pieces.

[per serving] 184 cal, 12g fat (1g mono, 2g poly, 7g sat), 0mg chol, 3g protein, 2g fiber, 3mg sodium