Carrot Coconut Muffins

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Carrot coconut muffins are a delicious breakfast, snack or even dessert. They are sweet, contain lots of fiber and are easy to make.

Course Breakfast, Dessert

Cuisine American

Prep Time 20

Cook Time 30

Total Time 50

Servings muffins

Calories 146kcal

Cost $5

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.

General Baking Tips:

Always measure dry ingredients with a dry measuring cup. Measure with dry measuring cups or weigh dry ingredients.

Always measure liquid ingredients with liquid measuring cup

Never break eggs directly into recipe ingredients. Break eggs into a separate bowl, in case you get any shells, so that you can pull them out.

Make sure that you know what temperature your oven is set at. Buy an oven thermometer and check oven temperature regularly.

Always check baked goods, like cakes or quick breads with cake tester, placed in center. If the tester comes out clean, it’s done.