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 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp 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 tsp 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.
What is the serving size?
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!
How did you like the taste of agave in them? I have mixed results with silicone trays as well.
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!
Has anyone tried making these gluten free?
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!
IF I AM USING SWEETENED COCONUT SHAVINGS, CAN I SKIP THE SUGAR? WILL IT GET DRY?
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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.
I always mix the carrot and apple with the wet ingredients and they turn out great!
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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Hello!
Thanks for such a delicious & 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