Best Carrot Coconut Muffins Recipes

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GOOD MORNING SUNSHINE MUFFINS (HEARTY CARROT MUFFINS WITH COCONUT AND PINEAPPLE)



Good Morning Sunshine Muffins (Hearty Carrot Muffins with Coconut and Pineapple) image

With sunny bits of carrot, coconut, and pineapple, these super-moist, super happy muffins are another reason to smile on even the dreariest of days. The list of ingredients is a little long, I know - but these muffins are worth it. I promise.

Provided by Kare for Kitchen Treaty

Time 40m

Number Of Ingredients 17

1 cup all-purpose flour
1 cup whole-wheat flour (or substitute another cup of all-purpose flour)
1 cup rolled oats
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1 cup whole milk (can sub unsweetened almond milk or soy milk)
3/4 cup applesauce
3/4 cup packed brown sugar (use 1/2 cup if you prefer a less-sweet muffin)
1/3 cup vegetable oil (can sub melted coconut oil)
1 egg
2 teaspoons pure vanilla extract
1 1/2 cups carrot (grated (about 3 medium carrots))
1/2 cup + 2 tablespoons sweetened flaked coconut
1 cup fresh pineapple

Steps:

  • Preheat oven to 375 degrees Fahrenheit. Grease or place cupcake wrappers in a standard-size, 12-cup muffin pan.
  • In a large bowl, whisk together the flours, oats, baking powder, baking soda, salt, cinnamon, and ginger.
  • In a medium bowl, whisk together the milk, applesauce, brown sugar, vegetable oil, egg, and vanilla extract.
  • Pour the wet ingredients over the dry and whisk just until all ingredients are incorporated. Gently stir in the carrots, 1/2 cup coconut, and pineapple.
  • Use a cookie scoop to divide the mixture between the muffin cups. Cups should be filled to the top.
  • Sprinkle tops evenly with remaining 2 tablespoons coconut.
  • Bake for 20 - 25 minutes or until muffin tops spring back when poked and a toothpick inserted into the center comes out clean.
  • Allow to cool for 5 - 10 minutes before removing from the muffin tin. Serve plain or with butter, if desired.
  • Store in an airtight container at room temperature for 2 - 3 days, or freeze.

GLUTEN-FREE CARROT-COCONUT MUFFINS



Gluten-Free Carrot-Coconut Muffins image

For gluten-free baking, I like to combine a range of flours, particularly whole-grain and nut flours, to replace the wheat flour that one would normally find in a cake or muffins. Nut meals, like the almond and ground coconut in this muffin, are always a safe bet for getting a moist texture and plenty of body without the batter becoming heavy. Since the flours lack the binding quality of gluten, it is helpful to add wet ingredients to help hold the batter together. Here, soaked chia seeds and bananas help produce a satisfying, moist, cake-like muffin with a lovely, nutty flavor that's perfect for breakfast.

Provided by Amy Chaplin

Time 1h20m

Yield 10 muffins

Number Of Ingredients 16

1/2 cup soy or almond milk
2 tablespoons chia seeds
1/4 cup brown rice flour
1/4 cup coconut flour
1/4 cup oat flour
2 teaspoons aluminum-free baking powder
1/2 cup unsweetened shredded coconut
3/4 cup almond meal
3/4 cup mashed banana (from about 2 large bananas)
2 eggs, beaten
1/4 cup plus 2 tablespoons melted extra-virgin coconut oil
1/4 cup maple syrup
1 tablespoon pure vanilla extract
1/4 teaspoon sea salt
1 1/2 cups grated carrots
Flaked coconut, for garnish

Steps:

  • Preheat the oven to 350 degrees F. Line a muffin pan with paper liners, and set aside. Add the soy milk and chia seeds to a large bowl, whisk to combine and set aside until thickened, about 10 minutes.
  • Sift the brown rice flour, coconut flour, oat flour and baking powder into a medium bowl. Process the shredded coconut in a food processor until finely ground, about 30 seconds. Add it to the flour mixture, add the almond meal and whisk to combine; set aside.
  • Add the banana, eggs, coconut oil, maple syrup, vanilla and salt to the chia seed mixture, and whisk to combine. Add the flour-coconut mixture, and stir until almost combined. Add the carrots, and stir again. Spoon the batter into the lined muffin cups, and top each with a few pieces of flaked coconut.
  • Bake the muffins until a toothpick comes out clean, 30 minutes. Remove them from the oven, let sit in the muffin tin for 10 minutes, then place on a rack to cool. The muffins keep well for a day or two in an airtight container at room temperature, or up to 3 days in the fridge.

Nutrition Facts : Calories 272 calorie, Fat 18 grams, SaturatedFat 11 grams, Cholesterol 37 milligrams, Sodium 162 milligrams, Carbohydrate 24 grams, Fiber 5 grams, Protein 5 grams, Sugar 10 grams

COCONUT CARROT MUFFINS



Coconut Carrot Muffins image

If you like carrot cake, you'll probably like these muffins, too. They make a neat treat for an Easter get-together! I use canned carrots to save some extra time in the kitchen. -Brittany Carrington, Tehachapi, California

Provided by Taste of Home

Time 35m

Yield 1 dozen.

Number Of Ingredients 10

1 can (15 ounces) sliced carrots, drained
1/2 cup canola oil
1-3/4 cups all-purpose flour
1-1/4 cups sugar, divided
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon pumpkin pie spice
3/4 cup plus 1/2 cup sweetened shredded coconut, divided
1 package (8 ounces) cream cheese, softened

Steps:

  • Preheat oven to 350°. Place carrots and oil in a food processor; cover and process until smooth. In a large bowl, whisk flour, 1 cup sugar, baking soda, salt, cinnamon and pie spice. Add carrot mixture to flour mixture; stir just until moistened. Fold in 3/4 cup coconut., For filling, in another bowl, beat cream cheese and remaining sugar until smooth. Fill greased or paper-lined muffin cups half full with batter. Drop filling by rounded tablespoonful into center of each muffin; cover with remaining batter. Sprinkle with remaining coconut., Bake 20-25 minutes or until golden brown. Cool 15 minutes before removing from pan to a wire rack. Serve warm.

Nutrition Facts : Calories 355 calories, Fat 19g fat (8g saturated fat), Cholesterol 19mg cholesterol, Sodium 375mg sodium, Carbohydrate 43g carbohydrate (27g sugars, Fiber 2g fiber), Protein 3g protein.

CARROT-COCONUT MUFFINS



Carrot-Coconut Muffins image

Provided by Food Network Kitchen

Time 2h

Yield 12 muffins

Number Of Ingredients 17

1 1/2 cups all-purpose flour
1 teaspoon ground cinnamon
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon ground ginger
1/2 teaspoon salt
3/4 cup packed light brown sugar
1/2 cup plain whole-milk yogurt
1/3 cup coconut oil, melted
2 large eggs
1 teaspoon pure vanilla extract
1 1/2 cups grated carrots (about 3)
1/2 cup sweetened shredded coconut, plus more for topping
1/2 cup chopped macadamia nuts
1/4 cup finely chopped crystallized ginger
1/2 cup confectioners' sugar
2 teaspoons water

Steps:

  • Preheat the oven to 375 degrees F. Line a 12-cup muffin pan with paper liners. Whisk the flour, cinnamon, baking powder, baking soda, ground ginger and salt in a large bowl; make a well in the center. Whisk the brown sugar, yogurt, coconut oil, eggs and vanilla in a small bowl; pour into the well in the flour mixture and stir until combined. Fold in the carrots, coconut, macadamia nuts and crystallized ginger.
  • Divide the batter among the muffin cups, filling them three-quarters of the way. Bake until the muffins are golden and a toothpick inserted into the center comes out clean, 20 to 25 minutes. Let the muffins cool 5 minutes in the pan, then remove to a rack to cool completely.
  • Meanwhile, make the glaze: Stir the confectioners' sugar with the water in a small bowl. Spread about 1 teaspoon glaze on each muffin and sprinkle with coconut.

LOW FAT CARROT COCONUT MUFFINS



LOW FAT CARROT COCONUT MUFFINS image

Categories     Bake     Low Fat     Kid-Friendly     Muffin

Number Of Ingredients 17

1/4 cup raisins
1/4 cup dried cranberries
1/4 cup dried fruit peel
1 cup port (or orange juice)
1/2 cup brown sugar
1 egg
1 cup natural applesauce (unsweetened)
2 teaspoons vanilla
-1 cup almond flour (or any nut flour - soy flour or oat flour are also good substitutions)
-3/4 cup all-purpose flour
-1 1/2 teaspoon baking powder
-1 teaspoon baking soda
-1/4 teaspoon salt
-1 teaspoon cinnamon
-1/2 teaspoon nutmeg
-1 cup grated carrots (about 3 average sized carrots)
-1/4 cup grated coconut (use natural unsweetened coconut - not the flaked stuff)

Steps:

  • Preheat oven to 375 F. Sift all the dry ingredients into a large bowl. In a large bowl, using an electric mixer, blend sugar and egg together until well blended, about 3 minutes. Add half of the dry ingredients. Mix until well blended. Add the applesauce and vanilla. Mix until blended. Add the rest of the dry ingredients. Mix until well blended. Using a rubber spatula, fold in carrots, dry fruit and coconut until thoroughly combined. Spray muffin pan with non-stick spray or use paper muffin cups. Fill muffin pan about 2/3 fill with batter and bake for 20 minutes or until toothpick inserted comes out clean. I use mini muffins tins to help control the size of the muffin and a great way to use portion control for us adults to control our caloric intake. These are not the HUGE muffins you get in deli's and bakeries.

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