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Carrot Coconut Muffins
These Carrot Coconut Muffins are fluffy, flavorful and crazy easy to make! They're are loaded with carrots, coconut, and the perfect kiss of cinnamon for a super tasty snack or breakfast!
Prep Time
15 mins
Cook Time
15 mins
Total Time
40 mins
Servings: 12 muffins
Calories: 271 kcal
Course:
Breakfast
Cuisine:
American
Ingredients
- 1 cup unbleached all-purpose flour
- ¼ cup whole wheat flour
- ½ cup chopped walnuts
- 1 cup thinly shredded/grated carrots
- 1 cup sweetened shredded coconut
- ½ cup plain greek yogurt
- 5 TBSP butter, melted and cooled
- 3 TBSP oil
- 1 tsp lemon zest (or zest of 1 lemon)
- 2 large eggs
- ½ cup granulated sugar
- 1.5 tsp vanilla
- ½ tsp baking soda
- ½ tsp baking powder
- 1 tsp salt
- ¼ tsp ground nutmeg
- ½ tsp cinnamon (plus extra to taste)
- You'll also want to grab some paper muffin liners to keep the muffins nice and soft!
Honey Walnut Cream Cheese Glaze:
- 3 TBSP cream cheese
- ½ tsp honey
- 1 TBSP crushed walnuts
- ¼ cup powdered sugar
- a dash of cinnamon
- a few drops of vanilla
Instructions
- Preheat oven to 350 degrees F.
- Line a muffin tin with paper liners and get to work!
- In a large bowl, combine dry ingredients [flour, baking soda, baking powder, salt, nutmeg, cinnamon, + sugar].
- Next, add your walnuts and coconut to the dry mixture. In a separate bowl, whisk together butter, oil, eggs, yogurt and lemon zest.
- Add carrots to wet mixture.
- Combine both bowls [wet and dry] by folding the carrot mixture into the flour mixture until a thick batter is formed without over-mixing.
- Next pour your batter into the muffin liners and bake at 350 for 23-25 minutes.
- Do the tooth-pick test around 20-24 minutes to see if they cook a little quicker due to oven variations, since all our ovens march to the beat of their own drums from time to time.
- Once the tooth pick comes out clean pull them from the oven, remove from the tin, and place on a cooling rack to cool.
- FOR THE GLAZE: Bring cream cheese to room temperature to soften, then whisk together and top with crushed walnuts and a bit of shredded coconut for garnish.I go light on the glaze so I can inhale multiple muffins, but feel free to double or triple the glaze recipe. It's good on everyyyything! =)
Cup of Yum
Notes
- Nutrition Facts below are estimated using an online recipe nutrition calculator for both the muffins and glaze. Adjust as needed and enjoy!
Nutrition Information
Calories
271kcal
(14%)
Carbohydrates
27g
(9%)
Protein
5g
(10%)
Fat
17g
(26%)
Saturated Fat
7g
(35%)
Cholesterol
44mg
(15%)
Sodium
300mg
(13%)
Potassium
153mg
(4%)
Fiber
2g
(8%)
Sugar
15g
(30%)
Vitamin A
2016IU
(40%)
Vitamin C
1mg
(1%)
Calcium
40mg
(4%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12muffins
Amount Per Serving
Calories 271
% Daily Value*
| Calories | 271kcal | 14% |
| Carbohydrates | 27g | 9% |
| Protein | 5g | 10% |
| Fat | 17g | 26% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 44mg | 15% |
| Sodium | 300mg | 13% |
| Potassium | 153mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 15g | 30% |
| Vitamin A | 2016IU | 40% |
| Vitamin C | 1mg | 1% |
| Calcium | 40mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.