Carrot Coconut Muffins

These Carrot Coconut Muffins are a tropical delight! Soft, fluffy, and so easy to whip up for all your breakfast and brunch needs.

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

Prep

Cook

Total

Yield 10 -12 muffins

Ingredients

  • 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

Instructions

  1. Preheat oven to 350 degrees F.
  2. Line a muffin tin with paper liners and get to work!
  3. In a large bowl, combine dry ingredients [flour, baking soda, baking powder, salt, nutmeg, cinnamon, + sugar].
  4. Next, add your walnuts and coconut to the dry mixture. In a separate bowl, whisk together butter, oil, eggs, yogurt and lemon zest.
  5. Add carrots to wet mixture.
  6. Combine both bowls [wet and dry] by folding the carrot mixture into the flour mixture until a thick batter is formed without over-mixing.
  7. Next pour your batter into the muffin liners and bake at 350F for 25 minutes.
  8. 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.
  9. Once the tooth pick comes out clean pull them from the oven, remove from the tin, and place on a cooling rack to cool.
  10. 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! =)

These Carrot Coconut Muffins are a tropical delight! Soft, fluffy, and so easy to whip up for all your breakfast and brunch needs.

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!

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!

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Comments

Chung-Ah | Damn Delicious

Oh man this is just what I need before I head out the door for work!

Brittany

Seriously, have I mentioned how much I love you?!! These look awesome!!

Amy B @ Second City Randomness

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…

Laura

Ohhhh… I want! Especally wit that sauce.

Missed you and WIAW!!!

Danielle

Those look amazing! Do you think I could swap gluten free flour for the wheat?

Kristen @ notsodomesticated

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!

Jenn @ Peas and Crayons

My food science is a little rusty but it might still work out fine as a GF muffin!!! They will be denser for sure — I think it’s worth a test run!

Jenn @ Peas and Crayons

ahhh are you back now!? I have been nutso ovah here — ooh! and LMK if this manages to find its way into your email? my comment notification thingie just updated to a newer version!

Jenn @ Peas and Crayons

honey + walnut are hot and heavy. best pair ever =)

TheMrsatSuccessAlongtheWeigh

Yes please! This would be perfect road food for a road trip this weekend!

Ally's Sweet & Savory Eats

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

Jenn @ Peas and Crayons

ahh yes! good idea!!!! I decided I have to make another batch now b/c everyone I know in town is harassing me for these. One batch for them…. one for me! =)

Marie Valkonen

They look delicious! I have to try those!

Hannah Black

The title has me cracking up! I love that movie!! Oh, and the muffins look tasty too. ☺

Kathleen @ KatsHealthCorner

Those look SO good! What a fabulous recipe!! 😀

Talia@BiteSzWellness

I’m in a coconut kick. Thanks for reading my mind.

cragsandveggies

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

Stephanie Carlson

YUM! I love coconut and anything (and I mean anything) with coconut in it. And the glaze is a wonderful bonus!

Anna @ Crunchy Creamy Sweet

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

Tiffany {GarlicandSalt}

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

Ali

That looks SO GOOD!!!

Jenn @ Peas and Crayons

Its like coconutty spiced carrot cake… ah i love. Thanks Tiffany!

Jenn @ Peas and Crayons

Bahaha I was thinking that when I wrote it! It’s one of my favorite movies of all time!

Jenn @ Peas and Crayons

You go Glen Coco!

Nish

This looks amazing! Coconut and carrot sounds so healthy but delicious!

Amanda @ Semi-Health Nut

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!!” 😉

Sara @ real fun food

Absolutely loving the Mean Girls reference!! 🙂 (and the muffins!)

Cat Bowen

I know that your muffin is the most moist of them all.

Anna Wootton

Oh my – those look fabulous. And here I thought you weren’t a baker???

Jenn @ Peas and Crayons

Turns out I can make baller muffins. I’ve made like 3 batches already — who knew?! haha

Kristin Walker

Yum, yum, yum!!! These look delicious!

Skye @ A Virtual Essence

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!

Amber @ Slim Pickin's Kitchen

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

Jenn @ Peas and Crayons

I loathed coconut when I was younger too! Now I want to marry it. Sorta =) Happy Friday Skye! Thanks!

Skye

Ha ha! It’s amazing how much our tastes change as we grow! Have a fabulous weekend Jenn!

GlutenFreeHappyTummy

hahaha i love Mean Girls! i just watched it last weekend, quoting the entire time! those muffins look delicious!

Stephanie @ Eat. Drink. Love.

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

Jenn @ Peas and Crayons

Haha Yess!!!!! Will do! <3

Miss Vanillacocoberry

hahah I remember that line!!! love that movie!!

Jocelyn @BruCrew Life

Carrot and coconut in a healthy muffin?  Yes, please!!!  And I don’t like the “m” word either.  I’m going to skip over and go right to they were fluffy:-)  

Jolene

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!

Jaime

…would anyone happen to know the nutrition info on this?

Jenn @ Peas and Crayons

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!

ElsaH

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

Cait's Plate

Um, AMAZING!!!

Wendy

Yummy! Just had these hot from the oven. I made a dozen and a half because I wasn’t sure how full to fill the cups. So, mine are smaller and not domed high like yours but they sure are tasty. I like that they are super sweet. I didn’t have cream cheese so I skipped the topping. The only other change was using whole wheat PASTRY flour fir the wheat flour. Thanks for the recipe!

    Jenn

    So glad you loved them Wendy! Great to know it works fabulous with WW Pastry flour! I’ll have to try it out! <3

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