These Carrot Coconut Muffins are a tropical delight! Soft, fluffy, and so easy to whip up for all your breakfast and brunch needs.
Carrot Coconut Muffins
:: pin it for later ::
Carrot Coconut Muffins
Yield 10 -12 muffins
- 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
- 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 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
- 1/2 tsp honey
- 1 TBSP crushed walnuts
- 1/4 cup powdered sugar
- a dash of cinnamon
- a few drops of vanilla
- 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 350F for 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! =)
gluten free? Try [this] variation of the recipe!
Can’t find your muffin tin? 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, lol!
so . . . how are they?!
*runs through the kitchen squealing* So fluffy!!!!
And not just fluffy, they were so super soft and flavorful and had the perfect hint of sweetness without giving you the sugars. I heart them so.
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? Cue happy dance!