These Carrot Coconut Muffins are fluffy, flavorful and crazy easy to make. They’re great for breakfast but you’ll totally want to munch on them all day long!
Carrot Coconut Muffins
Delicious bakery-style muffins that taste like coconut-kissed carrot cake!
tell me more!
*runs through the kitchen squealing*
These carrot coconut muffins are super soft and flavorful, and have 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.
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 because my friends are now thoroughly addicted to them. WOOT!
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!
- 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 and cooled
- 3 TBSP oil
- 1 tsp lemon zest (or zest of 1 lemon)
- 2 large eggs
- 1/2 cup granulated sugar
- 1.5 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 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 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! =)
Nutrition Facts below are estimated using an online recipe nutrition calculator for both the muffins and glaze. Adjust as needed and enjoy!
If you get a chance to try these Carrot Coconut Muffins, let me know!
You can leave me a comment here (LOVE checking those daily!) or tag @PEASandCRAYONS on Instagram so I can happy dance over your creations. I can’t wait to see what you whip up!
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!
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!