“Would you like us to assign someone to butter your muffin?”

Carrot & Coconut Carrot Cake Breakfast Muffins with Honey Walnut Cream Cheese Glaze
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I couldn’t resist.

Carrot Coconut Breakfast Muffins 
[makes approx. 12 muffins]

what’s in it?
1 cup unbleached all-purpose flour
1/4 cup whole wheat flour
1/2 cup chopped walnuts
1 cup thinly shredded/grated carrots
1 cup sweetened shredded coconut
1/2 cup plain greek yogurt
5 TBSP butter, melted to room temp
3 TBSP oil [grape seed is my fav]
zest of 1 lemon [approx 1 tsp]
2 large eggs
1/2 cup granulated sugar
1 + 1/4 tsp vanilla
1/2 tsp baking soda
1/2 tsp baking powder
1 tsp salt
1/4 tsp ground nutmeg
1/2 tsp cinnamon plus a little extra if you’re a cinnamon nut like I am
adapted from Food Network Magazine

You’ll also want to grab some paper muffin liners – I’m convinced they keep them moist.
I’m also convinced the word moist is a little unnerving.  But for description’s sake, let’s overlook it.

Honey Walnut Cream Cheese Glaze
3 TBSP cream cheese [or kefir yogurt cheese]
1/2 tsp honey
1 TBSP crushed walnuts
1/4 cup powdered sugar
a dash of cinnamon
a few drops of vanilla

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! =)

Carrot & Coconut Carrot Cake Breakfast Muffins with Honey Walnut Cream Cheese Glaze

get baking!

First preheat oven to 350F.  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 batter is formed.  Don’t over-mix.  Next pour your batter into the muffin liners and bake at 350F for 25 minutes.  Do the tooth-pick test around 20-24 minutes to see if they cook a little quickly due to oven variations.  Once the tooth pick comes out clean pull them from the oven, remove from the tin and allow to cool.

serving suggestion: Drizzle with a little bit of honey walnut glaze and top with a sprinkle of shredded coconut and crushed walnuts.  Peanut butter and honey makes another amazing topping.  Or simply enjoy them straight-up for breakfast the next morning.  They taste great the day of… and even better the next day!
to store wrap each cooled muffin in saran wrap and pile them in an air-tight container.

gluten free? Try [this] variation of the recipe!

Carrot & Coconut Carrot Cake Breakfast Muffins with Honey Walnut Cream Cheese Glaze

You don’t have to make muffins though ;)  Whip up a big fluffy loaf of bread if you’d prefer it.  Simply grease the pan as per your usual method,  [butter, spray oil, coconut oil, whatevs] and bake!  A 9×5 loaf will take about 45-55 minutes but two smaller loves will take approx 35.  I like variety so I typically will bake a small loaf, reserving 1/4 of the batter for a few muffins.  Basially adjust times to the size of the batter — a big loaf pan filled to the brim will take longer than a few small loaf pans or muffins.  A lesson I learned the hard way oh-so long ago =)

Carrot & Coconut Carrot Cake Breakfast Muffins with Honey Walnut Cream Cheese Glaze

Carrot & Coconut Carrot Cake Breakfast Muffins with Honey Walnut Cream Cheese Glaze

so… how were they?

*runs through the kitchen squealing*  So fluffy!!!!  And not just fluffy,  they were moist, flavorful, nutty, and had the perfect hint of sweetness without giving you insta-diabetes.  I heart them.  They’re good with frosting, icing, glaze, and are even delightful drizzled with honey and peanut butter!  Even without all the fancy-schmantzy toppings they are so so so good.  And even BETTER the next day… and the day after that… and  I could go on, or I could just demand that you make them =)
Even as I type this, I’m staring down the last muffin.  I want to save him for breakfast tomorrow, but the chances of him surviving the day are slim to none.  I *think* that’s a sign that I need to get started on my second batch =)  And I’ll share!  Er.. maybe.  You’ll probably have to bribe me.

update:  I made more and actually did share this time… and they were kiiiiind of a hit.  Ok they were a huge hit, and now I’m once again out of muffins.  I’ve also been asked to bring a batch to Zumba next week.  Whoo!  I can bake!!!  How on earth did that happen? =)  Enough talking.  Get in the kitchen!

Comments

  1. Amy B @ Second City Randomness says

    Honey walnut cream cheese is my favorite to pick up at Einstein when we get bagels in the office. So I imagine I would also enjoy the glaze just as much…

  2. Kristen @ notsodomesticated says

    Oh wow these look AWESOME, Jen!! I don’t think that last one would survive until tomorrow morning in my house, either. ;) My sweet tooth just couldn’t handle it!

  3. Ally's Sweet & Savory Eats says

    I’ve made so many variations of muffins – but yet to have tackled carrot! Need to make these!

  4. cragsandveggies says

    These look beautiful! I love using carrots in sweet treats! And the coconut on top looks gorgeous!

  5. says

    I’m making the Daddio carrot cake for a late bday slash Father’s Day. These look so good!!

    The “fluffy” comment got me thinking the movie Despicable Me where the little girl gets the stuffed animal and says “IT’S SO FLUFFY I’M GONNA DIE!!” ;-)

  6. Anna @ Crunchy Creamy Sweet says

    OMG! Delish! Love the coconut and carrot combo, but the glaze – mouth-watering!! YUM!

  7. Tiffany {GarlicandSalt} says

    Interesting combo, but you know what? I think it works! Anything with coconut I am game for.

  8. Skye @ A Virtual Essence says

    These look wonderful! Coconut is another ingredient that I disliked when I was younger but love now. I am always happy to find tasty new muffin recipes!

  9. Amber @ Slim Pickin's Kitchen says

    Yum!!! These look awesome!!! I’m totally gonna make these…like right now…

  10. Stephanie @ Eat. Drink. Love. says

    I’m coming to your house for breakfast tomorrow! Save me a dozen of these yummies! :)

  11. Jolene says

    Probably some of the best muffins i have ever made……they were so tasty i had one if tem instead of corn on the cob which i saying something haha, thankyou for posting this I think its my new favorite muffin recipe!

  12. says

    They’re fairly nutrient dense but I don’t have the analysis done yet — I’m going to try to take some time this month and enter a number of my recipes into a calorie/nutrient calculator and I’ll post all the results when I get them! Thanks Jamie!

  13. says

    I’ve been wanting to make carrot cupcakes for a while and I’m so glad I found these pinned on Pinterest! Thanks so much!
    FYI: I used half almond flour and half ww pastry flour, and coconut oil- My husband had two before they even cooled down! Awesome recipe

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