Carrot Coconut Muffins

Muffins are such a convenient meal prep option for breakfast or snacks on the go! Having a few pre-made items on hand can help get you through the busy weeks. These muffins are super moist and so delicious with their cinnamon spice and subtle sweetness! Like a little bit of a crunch to your muffins? Consider adding some chopped walnuts or almonds to this recipe!

Below recipe makes 10-12 muffins.

What you will need:

  • 2 large carrots; grated
  • 1 cup all-purpose flour
  • ½ tsp. baking soda
  • 1 tsp. baking powder
  • ¼ tsp. salt
  • 1 tsp. ground cinnamon
  • ¼ tsp. ground nutmeg
  • 1/8 tsp. ground cloves (optional)
  • ½ cup granulated sugar
  • ½ cup brown sugar
  • 2 eggs
  • ½ cup canola oil
  • 1 tsp. vanilla extract
  • ½ cup sweetened coconut flakes

Tip: Add ½ cup of chopped walnuts or almonds to this recipe!

Prep Time: 25 minutes ◊ Cook Time: 20 minutes

  1. Start by preheating oven to 350 degrees F and filling muffin pan with paper liners.
  2. In a large bowl add flour, baking soda, baking powder, salt, cinnamon, nutmeg and cloves. Mix together and set aside.
  3. In a medium bowl, beat eggs, then whisk in granulated sugar and brown sugar. Add oil in slowly and continue to whisk, add vanilla. Fold in carrots gently using the whisk.
  4. Gradually pour the liquids into the flour mixture, and using a spatula, mix until combined. Do not over mix. Fold in coconut (and nuts if you choose).
  5. Fill each muffin liner ¾ of the way full and bake for 20 minutes. Test with a tooth pick; toothpick should emerge clean when inserted into center of muffins.
  6. Let rest on a wire rack for 30 minutes before serving.

Note: Can keep for 5 days in a tightly seal container.



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