Carrot Apple Coconut Muffins

Easter is almost here and my kids are already asking what kind of treats they'll be getting. Carrot Apple Coconut Muffins are the answer! 


Carrot Apple Coconut Muffins from weelicious.com

How do you get a vegetable and a fruit in a muffin and end up with an addictive treat! These will satisfy all your needs.


Carrot Apple Coconut Muffins from weelicious.com

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.

Carrot Apple Coconut Muffins from weelicious.com

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. 

Carrot Apple Coconut Muffins from weelicious.com

While Carrot Apple Coconut 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 from weelicious.comCarrot Apple Coconut Muffins from weelicious.comCarrot Apple Coconut Muffins from weelicious.com


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Carrot Apple Coconut Muffins (Makes 30 Mini Muffins)

Prep Time: 5 mins Cook Time: 15 mins

nut free

Ingredients

  • 1 1/2 Cups all purpose flour
  • 1 Tsp baking powder
  • 1/2 Tsp baking soda
  • 1/2 Tsp kosher 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 Tsp vanilla extract
  • 1/3 Cup milk
  • 1/4 Cup vegetable or canola oil
  • 1/2 Cup honey

Preparation

1. Preheat oven to 350 degrees.

2. Combine the first 7 ingredients in a bowl.

3. In a separate bowl, combine the remaining ingredients.

4. Slowly add the dry ingredients into the wet and stir to combine.

5. Place 1 tbsp of batter into greased mini muffin tins.

6. Bake for 15 minutes.

7. Serve.

Make N' Share!
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Hi, I’m Catherine. Mama of three. A Kentucky girl living in California. Here’s what I know: all kids can be great eaters and mealtime must be easy. My passion is creating simple, healthy recipes that can be enjoyed by the whole family.

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95 comments

  • CuteEverything

    Yummy! That recipe is definitely a keeper. Like healthy carrot cake! I may mix cream cheese and honey for \"frosting\". Thank you!

    leave a comment

  • [email protected]

    Sounds delicious! Always looking for yummy muffins/cakes without chocolate as my daughter can longer have it. This is perfect!!

    leave a comment

  • Meghna

    Oh bless you! I have been looking for a recipe to match my favorite store bought muffins for months now! These seem similar to the Morning Glory muffins at Whole Foods, which I crave. I am making them today!!

    leave a comment

  • Allison

    These look delicious! We are off for spring break this week and will definitely be making these!

    leave a comment

  • Maryea Happy Healthy Mama

    What an interesting combination! I may have to try these with some whole wheat pastry flour. :-)

    leave a comment

  • Lisa

    How long should I bake them for regular sized muffins? Looking forward to making these this week.

    leave a comment

    • Ashlee

      I made them tonight and made a dozen regular sized muffins and baked them for 25 minutes.

      leave a comment

  • Katrina

    these sounds awsome, do you think they would work with soy milk instead of regular milk? my 18month old daughter had a lactose intolrance.

    leave a comment

    • Britney

      We made these this am with soymilk and they tasted great, my LO has a milk allergy so we always swap it out so far everythings tasted great!

      leave a comment

  • Lisa

    These sound great! Thanks!

    leave a comment

  • Mary

    Could I use applesauce instead of an apple?

    leave a comment

    • Catherine

      The consistency might change a bit so I would stick with the apple, you can test it out with the sauce and let me know how it goes :)

      leave a comment

  • Shannon

    Can I use applesauce instead of oil?

    leave a comment

    • Catherine

      I have never tried it, some people say it works in muffins but it will definitely have a different consistency.

      leave a comment

  • Adriana

    What can I substitute coconut for/how much? Thanks!

    leave a comment

    • Catherine

      you can leave the coconut out :) unfortunately, I can't really think of anything that can be substituted for coconut flakes that has the same texture and consistency.

      leave a comment

  • Theresa

    I just made them and they are so yummy! Would it work to add nuts or would it change the consistancy too much?

    leave a comment

    • Catherine

      It would be so yummy if you add nuts, it will add extra moisture depending on what nut you use because of its natural oils :)

      leave a comment

  • Sinead

    Are these suitable for under 1yrs due to honey?

    leave a comment

    • Megan

      I used agave nectar instead of honey since my son is under a year, and they turned out great!

      leave a comment

  • Beth

    These are delicious! I just made them with white whole wheat flour- regular size muffins and cooked for 23 minutes. Yum!!!

    leave a comment

    • Wejdi

      I hope you hear good news for this coming year! That's amoeswe you got to ride your bike over the bridge-so cool! Happy New Year! Jennifer:)

      leave a comment

  • Ashley

    We only have sweetened coconut flakes. Should I reduce the honey due to the added sugar in the coconut?

    leave a comment

    • Raquel Santos

      Hi, I used sweetened coconut flakes, and they still turned out wonderful. I used agave nectar, but I dont think you will have an issue with honey either.

      leave a comment

  • Lisa P

    We made these today, yum! We used all whole wheat flour and otherwise followed the recipe. Delicious and not too sweet. These should freeze nicely for a snack for my 1.5 year old, too.

    leave a comment

  • Ashlee

    These are super yummy!!! Such a light taste, love the mild coconut flavor! I love the suggestion someone made about adding nuts to them too, I think I'll try that next time!

    leave a comment

  • Kelly

    This look yummy!! Cpl questions my lil one and I have a dairy intolerence and are drinking Natura rice milk will it mess up the recipe too much? Also, egg replacer? Thanks!!!!!!!!!!
    xoxoxo

    leave a comment

    • Kelsie

      Better late than never! I recently used 2tbsp of corn starch and 2tbsp water to replace an egg....and there were 6 of them in the doubled muffin recipe I was using, so it worked out to 3/4c corn starch, and 3/4c water. It worked GREAT! I also use almond milk in place of milk in my baking and it works fine. My toddler is allergic enough to milk that he can't have margarine due to the whey in it, so I've also just been substituting canola oil, and no problems so far! HTH!

      leave a comment

  • TB

    I always use coconut oil in all your recipes, so I'm sure it's going to go great with these!!! Can't wait to try them.

    leave a comment

    • Maria

      How did the coconut oil turn out instead of using canola oil? Can the unsweetened coconut be the fine shreds instead of the flakes? Great idea with the walnuts! I'm definitely adding those for a little extra crunch.

      Raisins always go so nice with carrots..anyone try adding those too or is that too much? I've used rice miik in muffins too and the sweetness is better than almond milk and works well. Thanks a lot! They sound great! I'm also making a frosting with cashews and dates processed..yumy! :) Thank you!

      leave a comment

  • Linda Messer

    Making now! They are very easy and look so yummy!

    leave a comment

  • Raquel Santos

    I just finished making these and they are by far one of the best muffins I have ever made! Super moist and delicious! I used agave nectar instead of honey, and also used sweetened coconut flakes because thats what I had, delicious! I also did not make mini muffins, but regular and followed the recent comment for 25 minutes, perfect!

    leave a comment

  • Erin

    These are fantastic! My daughter scarfed down 4 of them, right after the other. And she hates carrots. :-)

    I didn't have enough honey, so I did half honey, half organic maple syrup. I also added a few dashes of allspice, cinnamon, ginger, and nutmeg. Totally reminds me of apple cake. Thanks for this recipe!

    leave a comment

  • Sarah

    WOW. Just took these out of the oven and my two year old is on his third and making \"num num\" sounds. Made just as Catherine specified, they are perfect! And they are very suitable for additions like bran and raisins. SO MOIST!!!

    leave a comment

  • Candace

    Just made! So delicious! My little one isn't up so I'm not sure what he thinks of them but my husband loves them and he can be quite picky!

    leave a comment

  • Sabrina

    I just made these for my 11 month old daughter and they are fantastic, baby and mom approved. I made only a few minor adjustments; I used sweetened coconut(it's what I had on hand) so in return reduced the amount of honey by 2Tbsp less. For extra flavor I added 1/2Tbsp of cinnamon, 1/4tsp nutmeg and 1/8tsp allspice to the dry ingredients. My house smells great!

    leave a comment

  • Danielle Ballard

    These are SOOOOO good! I followed the recipe, except that I used whole wheat flour and in place of 1/2 cup of the flour I used a 1/2 cup of almond meal (oh, and a dash of cinnamon too!) - really, these are to DIE for - I will be making these a lot in the future :) Thanks for another delicious (and healthy) recipe!!!

    leave a comment

  • Jen

    Just made these for breakfast this am, subbed one carrot for a very small zucchini but followed the rest of the recipe exactly. These are delicious! My 15 month old is on her 4th mini muffin!

    leave a comment

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  • Jen

    My 16 month old son LOVED these!!! Thank you for sharing such amazing recipes:)

    leave a comment

  • Kim

    I just made these tonight and they are delicious! When I was squeezing out 1/2 cup of honey, I was thinking that it seemed like A LOT of honey. But the muffins turned out to be perfectly sweetened, which is to say not very much.

    I did use applesauce instead of grating an apple and while they may be different in consistency, I can't tell without having a comparison. I, also, used almond extract instead of vanilla extract (with this substitution I used a little less than the recipe called for) because I was out of vanilla extract and didn't know it before I got started.

    My 14 month old ate 2 of these right away!

    leave a comment

  • Stephanie

    Would it work to use coconut milk instead of milk?

    leave a comment

    • Catherine

      Yes! I would use light coconut milk :)

      leave a comment

  • Really nice recipe. Love how it incorporates carrots. My 1-year old loved them!! My 3 year-old needs them a little sweeter..she's a little too used to bakery muffins that probably have too much sugar. Not sure how to make it a bit sweeter, but still keep it healthy? I love them and recommend the recipe!

    leave a comment

  • Tara

    These were truly amazing!! My 20 month old loved them, as did my husband who typically wouldn't eat muffins. I used coconut oil and agave nectar and they were great!

    leave a comment

  • JulieK

    Like many others, I did some substitutions -- didn't have coconut, so I replaced that with grated zucchini and extra apple. I also used mostly whole wheat flour, and didn't have honey so used brown sugar plus a little extra milk. Also added plain yogurt for some of the milk.

    ...A lot of substitutions, I guess! But they turned out perfectly -- very tasty, moist, not too sweet, I think my 16-month old is going to love them.

    Thanks for the good recipe that is fruit & veggie heavy!

    leave a comment

    • JulieK

      Forgot to say, I also added finely chopped walnuts, plus cinnamon & allspice. The nuts are a nice texture.

      For a filling mini-sandwich, you can take a warm muffin, split it in half and put a small slice of cheese inside!

      leave a comment

  • Jennifer

    These are in the oven as I'm typing and smell delish! I used half whole wheat & half all purpose flour and like others, added some cinnamon. Will be using these mainly for on-the-go snacks for my busy 2 year old son. Thanks for all the great recipes!!

    leave a comment

  • Andrea

    HI, my daughter is an extremely picky eater. I finally got her to try muffin, so I've been making some of your delicious muffins for her with a few substitution. Can I use oat flour instead of the white flour? Would the quantity be the same?
    Thank you so much. Looking forward to more nutritional muffin recipes. You have no idea how happy I am to have found your website and see my daughter (who has been a horrible eater for almost a year) finally eating something rather than dry cereal ;)

    leave a comment

  • Emily

    Made these with no coconut as both my kiddos are allergic..added raisins..omg. Wonderful!

    leave a comment

  • Theresa787

    These taste almost like cupcakes! They are so sweet, moist and delicious. We made them with 1 cup of all-purpose flour and 1/2 cup of whole wheat pastry flour. We also set the oven to 325, instead of 350. For some reason when I bake with honey the temperature needs to be lower, or else whatever I bake comes out dry. Thank you again for another yummy recipe.

    leave a comment

  • HereticPrincess

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

    leave a comment

  • Catherine

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

    leave a comment

  • Erica

    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. :)

    leave a comment

  • Pamela

    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.

    leave a comment

  • Jennifer

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

    leave a comment

  • Erica

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

    leave a comment

  • Raisin

    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.

    leave a comment

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  • April

    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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  • Eva

    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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  • Maria

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

    leave a comment

    • Catherine

      That is a great substitution!

      leave a comment

  • Maria

    OR coconut oil instead of canola oil?

    leave a comment

    • Catherine

      Another great substitution! You're on a roll!

      leave a comment

  • Lilrom

    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.

    leave a comment

    • Catherine

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

      leave a comment

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  • Juliana

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

    leave a comment

    • Catherine

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

      leave a comment

  • Janine

    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!

    leave a comment

  • Lora

    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!

    leave a comment

  • UntoldPromises

    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 &lt;3

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  • Liz Smith

    perfect recipe again! i had two others- one too basic, one too healthy and this is the perfect blend! in the oven and cant wait! will top with a healthy cream cheese frosting and my kids think they are cupcakes!

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  • Astrid

    Hello!
    Thanks for such a delicious &amp; healthy recipe. Swapped out the honey for rice malt syrup (as 10 month old of course cant have honey) and baked in full sized tins. Fluffy, moist, not too sweet and just perfect for baby lead weaning!! 3 year old Rexford had a great time baking these with me and gave them a big two thumbs up!

    Thanks again

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  • Kristin Heartofafarmgirl

    I make these all the time and my kids (and husband) LOVE them. I add coconut extract and coconut oil (melted) to replace the vegetable oil. Love how moist they are.

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    • Lscott

      I always mix the carrot and apple with the wet ingredients and they turn out great!

      leave a comment

  • Nbarros

    Am I really supposed to put the first 7 ingredients together first (so mix the dry ingredients with the apple, carrot and coconut)? The mixture had such a strange texture and then didn't mix very well with the wet ingredients. Sorry if that's a silly question - I'm not really a baker.

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  • Joie

    IF I AM USING SWEETENED COCONUT SHAVINGS, CAN I SKIP THE SUGAR? WILL IT GET DRY?

    leave a comment

  • Meredith Petrnousek

    Just wanted to say thank you for this wonderful recipe. I subbed spelt flour and a mix of maple syrup and apricot preserves for the honey (daughter is under 1) and fabulous!

    leave a comment

  • Liz

    Has anyone tried making these gluten free?

    leave a comment

  • Amanda

    Just made a batch for my kids to restock our freezer stash of snacks for school lunches, etc. and my 10 month old loved them! I used agave instead of honey. They came out a little soggy on the bottom (maybe because of the silicone tray) but the were still delicious!

    leave a comment

    • Catherine McCord

      How did you like the taste of agave in them? I have mixed results with silicone trays as well.

      leave a comment

  • Stacey

    I made them with a 1/2 cup of applesauce instead of honey...don't do it. After I taste tested one from the first set of 24, I added honey to the remaining batter - much better!

    leave a comment

  • Stacey

    What is the serving size?

    leave a comment