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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!

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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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  1. Karen

    April 8, 2013 at 1:07 pm

    Reply

    Fresh out of the oven. They are so moist and delicious! My 12 month old loved your zucchini muffins, so, I wanted to make these ones this time. Next is going to be ( which I’ve made before) the ricotta bites. I bought a mini muffin pan 4 yrs ago mainly because of your great recipes. I love them all!

  2. MA

    March 31, 2013 at 7:01 am

    Reply

    How long would you cook for full sized muffins? Thank you for the recipe!

    • catherine

      April 1, 2013 at 10:16 am

      Reply

      About 18-20 minutes!

  3. tagknits

    March 27, 2013 at 4:46 pm

    Reply

    I made this and really liked the combination on paper but I think it is missing some cinnamon or even more vanilla. I will try this the next time. I also used sweetened coconut because that’s all I had on hand and I found the muffins still lacking in flavor. I grew up eating low sugar baking because my father was a severe Type 1 diabetic and have continued the practice with my sons so although many are trying to reduce sugar and many other items, I think we need to also teach our kids moderation when eating. Sorry for the mini-rant, I am tired of holier than thou parents trying to put everyone down because they use a little sugar or white flour. Catherine I like your recipes because you try to use a substitute when possible but you truly have a good a balance in your recipes.

  4. Pam

    March 26, 2013 at 11:46 am

    Reply

    These were a total hit. I used coconut oil instead and used 1/2 the honey since the carrots and apples were so sweet themselves! Wondering if this would taste as good with a different flour just for variety.

  5. Kelly

    March 22, 2013 at 10:45 am

    Reply

    I adapted this recipe to fit our pursuit of an organic, unprocessed diet and my son loved them! Thanks for sharing!

  6. Roja

    March 8, 2013 at 1:06 pm

    Reply

    Your recipes are superbbbb.. My little one loved all your recipes which I tried.. And you are awesome mam..

  7. mduncan07

    March 4, 2013 at 1:38 pm

    Reply

    Is there any substitution for the honey—my 9 month old would love these for breakfast or a snack but she’s too young for honey

    • catherine

      March 5, 2013 at 10:58 am

      Reply

      You can use agave in place of honey at a 1:1 ratio!

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  9. UntoldPromises

    January 27, 2013 at 12:24 pm

    Reply

    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

  10. Lora

    January 23, 2013 at 7:43 am

    Reply

    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!

  11. Janine

    January 21, 2013 at 6:30 pm

    Reply

    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!

  12. Juliana

    January 5, 2013 at 10:42 pm

    Reply

    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

      Reply

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

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  14. lilrom

    August 6, 2012 at 2:53 pm

    Reply

    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

      Reply

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

  15. Kat

    April 27, 2012 at 2:41 am

    Reply

    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!

  16. maria

    April 4, 2012 at 10:30 pm

    Reply

    OR coconut oil instead of canola oil?

    • catherine

      April 5, 2012 at 2:28 pm

      Reply

      Another great substitution! You’re on a roll!

  17. maria

    April 4, 2012 at 10:29 pm

    Reply

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

    • catherine

      April 5, 2012 at 2:28 pm

      Reply

      That is a great substitution!

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  20. Eva

    March 6, 2012 at 1:02 pm

    Reply

    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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  22. April

    January 27, 2012 at 3:06 pm

    Reply

    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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