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Carrot Apple Coconut Muffins

April 18, 2011

Easter is almost here and my kids are already asking what kind of treats they'll be getting. Maybe it’s because they hang around me too much, but when my guys know a holiday is coming up, it's all about the food for them.

As the name of this recipe states, these muffins are made with carrot, apple and coconut and are so naturally sweet and tender, you could put a few in your kids’ Easter baskets and they wouldn’t be at all out of place. And while muffins may not be an obvious substitute for jelly beans, Peeps or chocolate eggs, I guarantee they won’t disappoint your little Easter bunnies!

Carrot Apple Coconut Muffins  (Makes 30 Mini Muffins)

  • Prep Time:5 minutes,
  • Cook Time: 15 minutes,
  • Total Time: 20 minutes,

Ingredients

  • 1 1/2 cups all purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup unsweetened coconut flakes
  • 2 carrots, peeled & grated, about 1 cup
  • 1 apple, peeled and grated, about 1/2 cup (gala, fuji, pink lady or red delicious are good choices)
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/3 cup milk
  • 1/4 cup vegetable or canola oil
  • 1/2 cup honey

Preparation

  1. 1. Preheat oven to 350 degrees.
  2. 2. Combine the first 7 ingredients in a bowl.
  3. 3. In a separate bowl, combine the remaining ingredients.
  4. 4. Slowly add the dry ingredients into the wet and stir to combine.
  5. 5. Place 1 tbsp of batter into greased mini muffin tins.
  6. 6. Bake for 15 minutes.
  7. 7. Serve.

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Comments






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  2. UntoldPromises

    January 27, 2013 at 12:24 pm

    Hey, I’m a 17 year old girl who is trying to be more healthy as well as my family.
    I made this and it was DELICIOUS! Surprisingly filling too.
    Love it :)
    Will be making more in the future.
    P.S. I LOOOOVE your website! All the other websites are waaay too fatty and full of sugar but yours is delicious AND nutritious! Thank you :)
    -Rachel <3

  3. Lora

    January 23, 2013 at 7:43 am

    Just made these muffins. I have to say they are pretty good! Only thing I did different was add some ground flax seed. Next time I may try a tad more vanilla extract and possibly a little cinnamon for a bit more favor but I will differently be making this recipe again, thanks!

  4. Janine

    January 21, 2013 at 6:30 pm

    Just made these for my 2 1/2 year old and he loves them! He also HATES veggies, so I’m glad these have carrots in them!

  5. Juliana

    January 5, 2013 at 10:42 pm

    I’d love to try these! Have you ever made them with whole wheat flour? Thank you.

    • catherine

      January 7, 2013 at 1:17 pm

      I would try doing half and half white and whole wheat, or try using white whole wheat flour!

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  7. lilrom

    August 6, 2012 at 2:53 pm

    Can you freeze these? If so how long would you recommend?I do not have much time for cooking during the week so I have to do a lot of cooking ahead of time on the weekends.Thanks for the recipes.

    • catherine

      August 6, 2012 at 5:42 pm

      Yes you can! I try to leave things like muffins in the freezer no longer than 3 months! :)

  8. Kat

    April 27, 2012 at 2:41 am

    Best. Muffins. Ever. Made them for a 2 yr old playdate & all the kids AND Mommies loved them. My substitutes: an extra egg, plus about a fourth of a cup of toasted millet (got the idea from the apricot millet muffins- toasted them in the oven for 10 min while I made the muffins). They were moist & crunchy- great combo!

  9. maria

    April 4, 2012 at 10:30 pm

    OR coconut oil instead of canola oil?

    • catherine

      April 5, 2012 at 2:28 pm

      Another great substitution! You’re on a roll!

  10. maria

    April 4, 2012 at 10:29 pm

    What about using almond meal instead of flour to make it even healthier??

    • catherine

      April 5, 2012 at 2:28 pm

      That is a great substitution!

  11. Pingback: Carrot Apple Coconut Muffins « Kids in the Sink

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  13. Eva

    March 6, 2012 at 1:02 pm

    I’ve tried these twice now and both times they’ve turned out flat and spongey, mostly because even after 20 minutes they’re still a little soggy in the middle. I’ve followed everything to a T with the exception of leaving out the coconut. Could that really make that much of a difference?

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  15. April

    January 27, 2012 at 3:06 pm

    Just made these–delicious! I used almond milk and added cinnamon and nutmeg. They are moist and just sweet enough. Thanks for wonderful, healthy baking recipes.

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    December 29, 2011 at 8:33 am

    Woah this weblog is excellent i really like studying your articles. Keep up the good paintings! You understand, a lot of people are looking around for this information, you can help them greatly.

  20. Erica

    November 30, 2011 at 4:52 pm

    God bless you and thank you for being so generous with your knowledge. I so appreciate this recipe!! Making them now!!

  21. Jennifer

    November 13, 2011 at 2:56 pm

    If I make regular sized muffins, how many does this recipe make?

  22. Pamela

    October 18, 2011 at 11:33 pm

    My almost-4-year-old and I made these this evening and they came out perfect and delicious. I ran out of honey (arrrrgh!) so filled in with agave and my son insisted we add cinnamon, but other than that I followed the recipe. Wonderful muffins, thank you! They are to be the snack for my son’s preschool class tomorrow.

  23. Erica

    October 13, 2011 at 5:58 pm

    These are so good! Oddly enough, I don’t have a muffin tin, so I used small loaf pans and baked for about 40-45 min. My son is still napping and the bread being warm and freshly baked is becoming a problem for me to stay away from!

    I omitted the coconut, simply because I forgot to put it in- still good. I’ll make again and try it with the coconut. :)

  24. Catherine

    October 5, 2011 at 10:42 pm

    Great recipe! We thought they were very tasty :-)

  25. HereticPrincess

    September 27, 2011 at 8:18 pm

    Those look really good, and @Juliek:the idea of putting a slice of cheese inside sounds delicious, I love cheese. ;)