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!
Keyword Carrot Coconut Muffins
Prep Time 15minutes
Cook Time 25minutes
Total Time 40minutes
Author Jenn Laughlin - Peas and Crayons
1cupunbleached all-purpose flour
1/4cupwhole wheat flour
1cupthinly shredded/grated carrots
1cupsweetened shredded coconut
1/2cupplain greek yogurt
5TBSPbutter, melted and cooled
1tsplemon zest(or zest of 1 lemon)
1/2tspcinnamon(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:
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!