Easter is almost here and Carrot Apple Coconut Muffins are about to be your kids favorite treat they’ll be getting this year! 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. These muffins have become a staple in our house around this time of year, and I’m so excited to share it with you.
One of the most common questions I get from moms’ trying to get their kids to eat healthier is “what recipes can I make to sneak in extra veggies?” My reply is normally to try not to sneak! Getting kids used to hearing the names of those foods that are so good for them in a positive way can be so helpful in learning to love them. Recipes like this that don’t try to shy away from what’s in them but are so irresistibly delicious can be a great way to start getting your kids to love fruits and vegetables!
So, 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.
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.
Not only are these mini muffins great for springtime, they really can serve as a delicious snack anytime of the year. The combination of apple, carrot and coconut make them a balanced and nutritious treat that’s perfect whenever you’d like.
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
Ingredients
- 1 1/2 cups all purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1/2 cup unsweetened coconut flakes
- 2 carrots, peeled and 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
Instructions
- Preheat oven to 400°F.
- Combine the first 7 ingredients in a bowl.
- In a separate bowl, combine the remaining ingredients.
- Slowly add the dry ingredients into the wet and stir to combine.
- Place 1 tbsp of batter into greased mini muffin tins.
- Bake for 15 minutes.
- Serve.
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?
[…] posted. I love having a snack item to make with the girls and then have it to snack on all week. ( Coconut Apple Carrot Muffins are awesome too!)  I try to have the girls cook as much as they can with me; even if they are […]
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.
dog treat recipes…
[…]Carrot Apple Coconut Muffins | Weelicious ??? – Fast, Easy & Fresh Homemade Home Made Baby Food Babyfood Recipes, Toddler Food and recipes for the entire family![…]…
china spring festival,chinese new year…
[…]Carrot Apple Coconut Muffins | Weelicious â„¢ – Fast, Easy & Fresh Homemade Home Made Baby Food Babyfood Recipes, Toddler Food and recipes for the entire family![…]…
[…] posted. I love having a snack item to make with the girls and then have it to snack on all week. ( Coconut Apple Carrot Muffins are awesome too!) I try to have the girls cook as much as they can with me; even if they […]
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.
God bless you and thank you for being so generous with your knowledge. I so appreciate this recipe!! Making them now!!
If I make regular sized muffins, how many does this recipe make?
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.
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. 🙂
Great recipe! We thought they were very tasty 🙂
Those look really good, and @Juliek:the idea of putting a slice of cheese inside sounds delicious, I love cheese. 😉
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.
Made these with no coconut as both my kiddos are allergic..added raisins..omg. Wonderful!
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 😉