Do you find yourself craving a sweet treat that's both indulgent and healthy? Look no further than Carrot Coconut muffins – the perfect combination of nutritious ingredients and mouth-watering flavor.
Loaded with carrots, coconut, pecans and warm spices these muffins are perfect for breakfast
Get ready to learn how to whip up a batch of these tasty muffins to treat your family.
This recipe is adapted from one of our most made recipes: carrot bread. It is a healthier version of one made at Mimi's Cafe with less fat and some (or all) whole wheat flour for more fiber.
The day I made these it was rather hot and the thought of cooking muffins in 20 minutes versus at least twice that for the bread made it a simple choice.
Instead of the raisins I usually add to the bread, I used some coconut instead.
Ingredients for Coconut Carrot Muffins
This recipe is made with simple easy to find ingredients that are probably already in your pantry:
- carrots
- whole wheat flour or a mix of all purpose and whole wheat or just all purpose
- sugar
- vegetable oil
- vanilla yogurt (or plain yogurt with vanilla
- eggs
- pecans or walnuts
- shredded coconut
- spices: cinnamon, ginger, ground cloves
- baking powder, baking soda and salt
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
Recipe
Ingredients
- ¾ cups carrots sliced in ¼ inch pieces
- 1½ cup whole wheat flour (or ¾ cup all purpose and ¾ cup whole wheat)
- 1 teaspoon cinnamon
- ¾ teaspoons salt
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon ginger
- ¼ teaspoon ground cloves
- ⅔ cups sugar
- ¼ cup canola or vegetable oil
- ¼ cup vanilla yogurt or plain yogurt with a teaspoon of vanilla extract
- 2 large eggs
- ½ cup pecans or walnuts finely chopped
- ½ cup shredded coconut
Instructions
- Preheat oven to 350℉. 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.¾ cups carrots sliced in ¼ inch pieces
- In a large bowl, whisk together flour, cinnamon, salt, baking soda, baking powder, ginger and cloves.1½ cup whole wheat flour, 1 teaspoon cinnamon, ¾ teaspoons salt, ½ teaspoon baking powder, ½ teaspoon baking soda, ¼ teaspoon ginger, ¼ teaspoon ground 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.⅔ cups sugar, ¼ cup canola or vegetable oil, ¼ cup vanilla yogurt or plain yogurt with a teaspoon of vanilla extract, 2 large eggs, ½ cup pecans or walnuts finely chopped, ½ cup shredded coconut
- Fill muffin cups ¾ full.
- Bake at 350℉ for 15-20 minutes or until a wooden toothpick inserted in the center comes out clean.
Sound fabulous? Share it!
more muffin recipes
Wendy Klik
LIke little hand held carrot cakes. Sound absolutely amazing. I love carrot cake and coconut!!
Hezzi-D
Great combination of flavors and I love that you put carrots in it!
Cheese Curd In Paradise
What a delicious flavor combo! I also love that it uses yogurt to make the muffins super moist and yummy!
Lisa Kerhin
I love everything about these muffins. Healthy and full of flavor!
Inger @ Art of Natural Liivng
These sound great! Carrots are so nutritious and muffins are a perfect back to school recipe!