Easy Carrot Coconut Muffins
Carrot coconut muffins are a delicious breakfast, snack or even dessert. They are sweet, contain lots of fiber and are easy to make.
These muffins have a delicious cream cheese frosting if you like to add it. If you don’t, they are equally moist and tasty.
With freshly grated carrot, shredded coconut, and walnuts, these muffins have it all. It can also be made into a loaf or quickbread.
What you Need
- Oil: A mild-tasting oil like vegetable or canola oil.
- Eggs: Large chicken eggs.
- Vanilla: Pure vanilla extract, not imitation vanilla.
- Sugar: Granulated sugar or half and half white sugar and brown sugar.
- Flour: All-purpose flour is fine.
- Baking Soda: Baking soda will leaven them to make the muffins rise.
- Cinnamon: Cinnamon is a must for this bread to bring out the sweetness of the carrots and coconut.
- Ginger: Ginger is a warm spice that can be overdone if you use too much.
- Nutmeg: Nutmeg adds a warm flavor. Again, omit it if you aren’t a fan.
- Cloves: Eliminate if you don’t like cloves, but it adds a delicious, bold flavor. Use it sparingly as it can overtake the other spices.
- Salt: Salt is a must in baked goods to enhance the sweet flavors.
- Carrots: Shred fresh carrots on a box grate or in your food processor to make quick work of the task
- Coconut: Sweetened, flaked coconut.
- Nuts: Walnuts or pecans are delicious. They add a bit more texture to the muffins.
How to Make Them
Add the eggs, oil and vanilla to a mixing bowl. Mix them well.
Add half of the flour and incorporate that into the wet ingredients.
Next, add the remainder of the flour mixture and the spices. Incorporate those into the batter.
Stir the carrots, coconut, and nuts with a spatula by hand.
Scoop the batter into paper liners or grease the muffin tin with nonstick spray or butter or margarine.
Bake the muffins at 350°F for 30-40 minutes until they are golden brown and a toothpick inserted into the center comes out clean.
Let them cool for a few minutes in the muffin pan and then remove the muffins to a wire rack to cool to room temperature.
If you’d like to frost them, use our delicious Cream Cheese Glaze and add more powdered sugar to make it thicker. If you frost them they are more like cupcakes.
Variations
- Raisins
- Chocolate chips
How to Store the Muffins
Store the unfrosted muffins in an airtight container on the counter for 3-4 days. If you use cream cheese glaze, then store them in the fridge.
These muffins will freeze well if they’re unfrosted. Freeze for up to three months.
Love Carrots? Try These Other Delicious Recipes
- Carrot Cake Bread
- Carrot Raisin Salad
- Brown Sugar Glazed Carrots
- Air Fryer Honey Roasted Carrots
- Carrot Jello Salad
- Carrot Cake Jam
- Carrot Soup
The next time you have extra carrots in the crisper drawer, try these yummy carrot muffins for a treat for breakfast, snack time or dessert.
Connect with us through our social media pages! Facebook, Instagram, Pinterest, Twitter.
Please ask any questions or share your comments in the comments section below. We’d love to hear from you.
I hope you enjoyed the recipe today.
Enjoy. And have fun cooking!
Carrot Coconut Muffins
Ingredients
- 2 large eggs
- ¾ cup vegetable oil
- 2 teaspoons pure vanilla extract
- 1 cup Sugar
- 1 cup all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 teaspoons ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- 1½ cups shredded carrots About 4 medium carrots
- ¾ cup coconut
- ¾ cup chopped pecans or walnuts
Instructions
- Preheat the oven to 350°F.
- Break the eggs into the mixing bowl and whisk them until they are consistent.2 large eggs
- Add oil and vanilla and combine them well.¾ cup vegetable oil, 2 teaspoons pure vanilla extract
- Add the sugar all at once and incorporate that. You can't overmix at this stage.1 cup Sugar
- Mix the flour, baking soda, salt and spices together.1 cup all-purpose flour, 1 teaspoon baking soda, ½ teaspoon salt, 2 teaspoons ground cinnamon, ½ teaspoon ground ginger, ¼ teaspoon ground cloves, ¼ teaspoon ground nutmeg
- Add half of the flour mixture to the wet ingredients. Mix until it is just combined.
- Mix in the remaining flour and spices. Again, just mix until the batter is combined.
- Scrape the sides of bowl so all of the flour is incorporated into the batter.
- Next, mix the carrots, coconut and nuts into the batter by hand.1½ cups shredded carrots, ¾ cup coconut, ¾ cup chopped pecans or walnuts
- Scoop the batter into muffin liners placed into your muffin pan or grease the pan with butter or margarine well. Sprinkle with flour and coat the individual muffin cups with flour. Dump out the extra flour.
See all of my favorite tools and gift ideas on my New Amazon Store!Check out Binky’s Amazon Store!
