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–+ servings

Carrot Muffins With Coconut Whip

Delicious carrot muffins topped with a light and fluffy coconut whip.
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Preparation Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Course: Dessert
Cuisine: American
Servings: 12 servings
Calories: 250 kcal

Ingredients 

Muffins

  • 2 cups grated carrots
  • 1 ½ cups all-purpose flour
  • ½ cup sugar
  • ½ cup brown sugar
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon cinnamon
  • ½ teaspoon nutmeg
  • 2 large eggs
  • ½ cup vegetable oil
  • 1 teaspoon vanilla extract
  • ½ cup chopped walnuts optional
  • ½ cup raisins optional

Coconut Whip

  • 1 can coconut milk refrigerated overnight
  • 2 tablespoon powdered sugar
  • 1 teaspoon vanilla extract

Instructions 

  1. Preheat oven to 350°F (175°C). Line a muffin tin with paper liners.
  2. In a large bowl, mix flour, sugar, brown sugar, baking powder, baking soda, salt, cinnamon, and nutmeg.
  3. In another bowl, whisk eggs, oil, and vanilla extract.
  4. Add wet ingredients to dry ingredients and mix until just combined.
  5. Fold in grated carrots, walnuts, and raisins.
  6. Divide batter evenly among muffin cups.
  7. Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
  8. Let muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
  9. For coconut whip, refrigerate coconut milk overnight. Scoop out the solid part into a bowl.
  10. Add powdered sugar and vanilla extract to the coconut cream and whip until fluffy.
  11. Serve muffins with a dollop of coconut whip on top.

Nutritional Value

Calories: 250kcal | Carbohydrates: 30g | Protein: 3g | Fat: 13g | Saturated Fat: 6g | Cholesterol: 35mg | Sodium: 150mg | Potassium: 200mg | Fiber: 2g | Sugar: 15g | Vitamin A: 300IU | Vitamin C: 2mg | Calcium: 40mg | Iron: 1mg

Keywords

Carrot Muffins
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