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    Home » Recipes » Breads

    That Recipe is a participant in the Amazon Services LLC. Associates Program. This site contains affiliate links to various websites, including Amazon.com. Purchases through these links help support this blog at no additional cost to you. read more

    Carrot Coconut Muffins Great for Breakfast or Snack

    August 4, 2019 Filed Under: Breads, Muffins

    Jump to Recipe Print Recipe
    Healthy Carrot and Coconut muffins are a moist treat for breakfast on the go or an afternoon snack.

    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

     

    Carrot Coconut Muffins

    Print Recipe Pin Recipe

    Ingredients
     

    • ¾ cups carrots sliced in ¼ inch pieces
    • 1 ½ 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
    • 1 Large egg
    • 1 Large egg white
    • ½ cup pecans or walnuts finely chopped
    • ½ cup shredded coconut

    Instructions
     

    • 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 ¾ 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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    Reader Interactions

    Comments

    1. Wendy Klik

      August 04, 2019 at 10:55 am

      LIke little hand held carrot cakes. Sound absolutely amazing. I love carrot cake and coconut!!

      Reply
    2. Hezzi-D

      August 04, 2019 at 12:02 pm

      Great combination of flavors and I love that you put carrots in it!

      Reply
    3. Cheese Curd In Paradise

      August 05, 2019 at 5:39 am

      What a delicious flavor combo! I also love that it uses yogurt to make the muffins super moist and yummy!

      Reply
    4. Lisa Kerhin

      August 05, 2019 at 9:25 am

      I love everything about these muffins. Healthy and full of flavor!

      Reply
    5. Inger @ Art of Natural Liivng

      August 10, 2019 at 10:12 pm

      These sound great! Carrots are so nutritious and muffins are a perfect back to school recipe!

      Reply

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