These Carrot Coconut Muffins make a healthy breakfast or snack the whole family will enjoy.
I am not going to lie, this is not an entirely new recipe to this blog. We had a drawer full of carrots in the fridge so I started making up a loaf or two of carrot bread. It is like the one at Mimi’s only with far less oil and sugar. I had to move the coconut to get to the baking soda so I was inspired to add some to one loaf.
Then I remembered school is starting in two weeks and muffins are easier to pack for mid-morning snack than the bread is. And muffins bake faster than bread. Cooler house in summer time for the win.
After they cooled I plopped them into a zip to lock freezer bag and they are ready to go when that first bell rings.
Back to School Recipes from #OurFamilyTable
Since school is starting around the US and Canada, the bloggers at Our Family Table are sharing some easy recipes for busy school days. We have breakfasts, lunches, dinners and even snacks:
Air Fryer Taco Sticks from Daily Dish Recipes
Carrot Coconut Muffins from That Recipe
Cupcake Cones from A Day in The Life on the Farm
Easy, Peasy Chocolate Smoothie from Our Good Life
Fresh Fruit Yogurt Parfaits from Blogghetti
Pizza Muffins from Cheese Curd in Paradise
Salted Caramel Brown Butter Chocolate Chip Bars from Hezzi-D’s Books and Cooks
Watermelon Feta Salad from Art of Natural Living
Healthy Carrot and Coconut muffins are a moist treat for breakfast on the go or an afternoon snack.
- 3/4 cups carrots sliced in 1/4 inch pieces
- 1 1/2 cup whole wheat flour (or 3/4 cup all purpose and 3/4 cup whole wheat)
- 1 teaspoon cinnamon
- 3/4 teaspoons salt
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon ginger
- 1/4 teaspoon ground cloves
- 2/3 cups sugar
- 1/4 cup canola or vegetable oil
- 1/4 cup vanilla yogurt or plain yogurt with a teaspoon of vanilla extract
- 1 Large egg
- 1 Large egg white
- 1/2 cup pecans or walnuts finely chopped
- 1/2 cup shredded coconut
Preheat oven to 350 degrees. Grease muffin tins (18-24 cups).
Cook carrots in boiling water 15 minutes until tender, drain. Process in food processer or blender using some of the cooking water until smooth.
In a large bowl, whisk together flour, cinnamon, salt, baking soda, baking powder, ginger and cloves.
In a small bowl whisk together carrot, sugar, oil, yogurt, and eggs. Fold carrot mixture to flour mixture, stirring until just combined. Fold in coconut and nuts.
Fill muffin cups 3/4 full.
Bake at 350 degrees for 15-20 minutes or until a wooden toothpick inserted in the center comes out clean.
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