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coconut-carrot-muffins-recipe

Coconut Carrot Muffins

Delicious and moist muffins made with coconut and carrots.
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Preparation Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Course: Breakfast, Snack
Cuisine: American
Servings: 12 servings
Calories: 200 kcal

Ingredients 

Main Ingredients

  • 1.5 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 0.5 teaspoon salt
  • 2 large eggs
  • 0.5 cup vegetable oil
  • 0.5 cup brown sugar
  • 0.5 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1.5 cups grated carrots
  • 0.5 cup shredded coconut

Instructions 

  1. Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners.
  2. In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt.
  3. In another bowl, beat the eggs and then add the oil, brown sugar, granulated sugar, and vanilla extract. Mix well.
  4. Pour the wet ingredients into the dry ingredients and stir until just combined. Fold in the grated carrots and shredded coconut.
  5. Divide the batter evenly among the muffin cups, filling each about ⅔ full.
  6. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
  7. Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Nutritional Value

Calories: 200kcal | Carbohydrates: 25g | Protein: 3g | Fat: 10g | Saturated Fat: 3g | Cholesterol: 30mg | Sodium: 150mg | Potassium: 100mg | Fiber: 2g | Sugar: 12g | Vitamin A: 300IU | Vitamin C: 2mg | Calcium: 20mg | Iron: 1mg

Keywords

Carrot, Coconut, Muffins
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