I’m so happy that Liz from A Sweet Baker is in the kitchen with us today!
She’s baked up a delightful Coconut-Carrot Muffin for us to enjoy. Mmmm mmm.
I’ll let Liz take it from here…
I’m back this month with a delicious muffin recipe! I had planned to make Morning Glory muffins because those are my favorite but one of my kids doesn’t like raisins and the other one doesn’t like nuts in their muffins. So, that’s how I came up with Coconut-Carrot Muffins!
These Coconut-Carrot muffins are packed full of fresh carrots and sweet coconut which make them perfect for breakfast or a snack on-the-go. Because they’re so full of goodness my youngest daughter could only manage to eat half so I know know these will definitely hold you over for a while.
I don’t know about where you are but it has been freezing cold here. We’ve gotten tons of snow and it doesn’t seem to be getting any better any time soon! I am now officially counting down the weeks until my family and I are on sitting on the beach in Cuba. We’re going March Break for one week and we are getting so excited! I’ll probably bake up another batch of these Coconut-Carrot muffins to take for snacks in the car and airport. You can never have too many snacks with kids around!
- 2 cups flour
- 1/2 cup sugar
- 2 1/4 tsp. cinnamon
- 1 1/2 tsp. baking powder
- 1/4 tsp. salt
- 2 cups shredded carrots
- 2 apples, peeled and shredded
- 1 cup shredded, sweetened coconut
- 3 eggs
- 1/4 cup canola oil
- 6 Tbsp. melted butter
- 1 Tbsp. lime juice
- 2 tsp. vanilla
- Coarse sugar
- Preheat oven to 350 F. Lightly grease muffin tin and set aside.
- In a medium sized bowl, whisk together flour, sugar, cinnamon, baking powder and salt. Set aside.
- In a large bowl, mix together carrots, apples, coconut, eggs, oil, butter, lime juice and vanilla.
- Slowly add dry ingredients to the wet ingredients until just combined.
- Scoop out evenly into prepared muffin tin. Sprinkle each muffin with coarse sugar.
- Bake for 25-30 minutes or until toothpick inserted into center of each muffin comes out clean.
- Remove from oven and let cool for 10 minutes before removing from the pan. Let cool completely on a wire rack.
- Store in airtight container.
See you again next month!
I simply adore carrot cake and muffins and scones AND etc! I’m dying to bake up some of these Coconut-Carrot Muffins!
Take a look at these other fabulous recipes from A Sweet Baker…
xoxo~ Liz and Ruthie
- Coconut Mango Sweet Rice Recipe
- Easy Lemon Sorbet Recipe
- Salsa Chicken Bake Recipe
- Pecan Pie Cookies Recipe
- Caramel Apple Bundt Cake Recipe
- Caprese Garlic Bread
- Easter Egg Hunt Ideas
- Pear Apple Granola Muffins
- 4th of July Pudding Pops
- Blueberry Yogurt Pops
- Cinnamon Krispie Treats
- Thee BEST Pumpkin Cookies Recipe