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Coconut-Carrot Muffins

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…


Hi everyone!

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!

Coconut-Carrot Muffin by on

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.

Coconut-Carrot Muffin by on

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!


Yield: 12

Coconut-Carrot Muffins

Coconut-Carrot Muffin by on
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes


  • 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


  1. Directions:
  2. Preheat oven to 350 F. Lightly grease muffin tin and set aside.
  3. In a medium sized bowl, whisk together flour, sugar, cinnamon, baking powder and salt. Set aside.
  4. In a large bowl, mix together carrots, apples, coconut, eggs, oil, butter, lime juice and vanilla.
  5. Slowly add dry ingredients to the wet ingredients until just combined.
  6. Scoop out evenly into prepared muffin tin. Sprinkle each muffin with coarse sugar.
  7. Bake for 25-30 minutes or until toothpick inserted into center of each muffin comes out clean.
  8. Remove from oven and let cool for 10 minutes before removing from the pan. Let cool completely on a wire rack.
  9. Store in airtight container.

Coconut-Carrot Muffin by on



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…


Homemade Ciabatta Rolls


Szechuan Pepper Broccoli Beef Stir Fry


Blueberry Muffins

Make sure to jump over and visit Liz at or find her on: Facebook// Twitter// Pinterest//Google+

Happy Friday!!

xoxo~ Liz and Ruthie

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  1. Carol says:

    I thought these were great, and they were a big hit with a group of friends on a ski weekend. Seeing that another reviewer found the batter dry, I squeezed the grated apples over the mixing bowl so more of the juice would be available to mix with the dry ingredients. I also substituted coconut oil for part of the butter to enhance the coconut taste.

    • Ruthie says:

      Yay!! That’s so wonderful! We are thrilled that everyone loved them and thank you for the great tips! We’ll try doing it that way next time! 🙂

  2. Danielle says:

    I made these today and they are delicious. I like a muffin that isn’t just a cake disguised as a muffin and these fit the bill perfectly. Thanks for the great recipie.

    • Ruthie says:

      Hi Danielle, it’s so nice to virtually meet you! Thank you for the kind comment and I’m so happy to hear how much you loved these muffins:) It makes my heart so happy!! Have a beautiful day… Ruthie

  3. rick waldron says:

    HI Ruthie –
    Wish I would’ve read the review first ( the only one who actually made the given recipe ) – must agree with Christina – – better pull this one Ruthie. Had to toss them, pretty bad. Sorry 🙁

    • Ruthie says:

      Hi Rick… thanks for the feed back. I know sometimes these healthier recipes take a certain getting used to- I appreciate that it didn’t work for you. I hope you will try some other recipes from Kami, she does a great job! Have an awesome day 🙂 xoxoxo~ Ruthie

  4. Jeannie Berube says:

    I just made these today! 🙂 Thank-you for this amazing recipe. I did make substitutions though. I used 1 cup flour, and 1 cup of Arbonne Vanilla protein. I did not have lime juice so I (closing my eyes) used grapefruit juice, Rather than 3 eggs I used 2 with a tbsp of milled flaxseeds (with 3 tbsp of water). Rather than 6 tbsp of butter; I used 2 tbsp butter then 12 tbsp of milled flaxseeds! For sugar I used coconut sugar! I will be definitely making these again! 🙂

  5. Christina says:

    Are these missing an ingredient in the list? Some type of liquid? These came out terrible with the ingrediants shown.

  6. […] enough for 24 mini muffins and 4-5 large muffins. We all really loved the carrot coconut muffins (recipe here) as well, and I will definitely be making them […]

  7. Melissa B says:

    Your Muffin recipe sounds so good! I love the combination of flavors!

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