Carrot Coconut Muffins – A MUST Try Muffin Recipe

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With the mild weather we have been having here I was in the mood this week to bake up some muffins…but not just any kind! I invited my mom over (we have a weekly Wednesday bake/cook date!) and told her we were going to be making muffins and she suggested carrot…but with a TWIST!!

We ended up deciding on Carrot Coconut Muffins, two of my favorite things in one muffin, and got to work on the recipe to make it perfect for you! And let me just tell you…they are AMAZING! They are perfectly moist with a slightly crunchy top, and the coconut compliments the carrot with a gentle sweetness you aren’t expecting.

First Published: January 2017 Last Updated: April 16, 2020

Muffin tin with batter filled muffin cups

Notice how I topped them off with the shredded coconut before going into the oven? This gave them a lovely toasted coconut top to bite into…YUM!

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Did you make this recipe? Please be sure to rate it 5 stars and leave us a comment below and let us know what you thought!!

Carrot Coconut Muffins

These Muffins are perfectly moist with a slightly crunchy top, and the coconut compliments the carrot with a gentle sweetness you aren’t expecting. 
Course Breakfast, Dessert, Snack
Cuisine American
Keyword Carrot Coconut Muffins, Coconut Muffins
Prep Time 5 minutes
Cook Time 22 minutes
Total Time 27 minutes
Servings 12 muffins
Author Melissa


  • 2 c Flour
  • 1/2 c Margarine you can use butter if you prefer but this works just fine!
  • 1/2 c Brown Sugar
  • 1/2 c Granulated Sugar
  • 3 c Shredded Carrots about 3 lg carrots
  • 2 Lg Eggs
  • 1 tsp Vanilla
  • 1/2 c Vegetable Oil
  • 1 tsp Baking Soda
  • 1/2 tsp Baking Powder
  • 1/4 tsp Nutmeg
  • 1 1/2 tsp Cinnamon
  • 1/2 c Shredded Sweetened Coconut +more for topping
  • Pinch of Salt


  • Preheat oven to 350 and line a muffin tin with 12 muffin liners
  • In stand mixer cream together margarine with sugars until light and fluffy. Add in oil, eggs and vanilla and beat on medium-high until mixed together.
  • In a separate bowl, sift together dry ingredients (flour, baking soda, baking powder, spices, and salt). Slowly add to the wet ingredients and mix until just combined.
  • Stir in the shredded carrot and coconut.
  • Fill muffin cups (all the way if you want a nice fluffy and full muffin!) and cook for 22 minutes (until a toothpick comes out clean).
  • Remove and allow to cool.

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Tips and tricks for the perfect muffins

  • Use a julienne peeler to make shredding your carrots super easy!
  • Do not over mix your batter, once you add your dry ingredients you want to mix until just combined…this will keep them fluffy and light!
  • Be sure to sift your dry ingredients before adding them to the wet, this ensures you don’t end up with clumps of baking soda all in one bite.
  • Use a cookie scoop to fill muffin liners and prevent a sticky mess on the pan that will burn in the oven! This also makes sure you have the same amount in each cup, which means even cooking times!
  • If you are looking for nice full top muffins you want to make sure you are filling your muffin cups to the top! This gives them the perfect muffin top! (take a look at the picture above to see how much I filled my muffin cups).
  • You can freeze these (and most muffins) in a tightly sealed container so you can enjoy them later!

Well, what are you waiting for?! I bet you have all the ingredients you need to make these Carrot Coconut Muffins RIGHT NOW!

26 thoughts on “Carrot Coconut Muffins – A MUST Try Muffin Recipe

    • oliveblogger says:

      Thanks Amber!! I wanted to add something fun to my traditional carrot muffin! I think next time I will use coconut oil as well rather than the vegetable..Mmm mmm!

    • oliveblogger says:

      They really are a tasty and different muffin!!! As for getting together, it keeps us in touch and sane to have our weekly “dates” who doesn’t love time with their mom!?

  1. Pavani says:

    Yumm!! Carrot and coconut is such a delicious combination. Never tried them together in a muffin. The toasted coconut on top must have added nice flavor and texture to the muffins.

    • oliveblogger says:

      It is one of my fave muffins to make, and of course EAT! Everyone loves them too, which makes it a super nice treat to make when company is coming over <3

  2. April says:

    I love how you topped these cute muffins with the shredded coconut before baking! Wonderful idea that must be working miracles with the texture and the taste – can’t wait to try!

  3. swathiiyer says:

    This carrot and coconut muffins looks delicious, great for breakfast. I can every every day. Toasted coconut brings out flavor.

  4. Natalie says:

    Carrot and coconut… oh wow. That’s amazing flavor combo. These muffins look delicious and I bet they taste amazing too. My kiddo loves muffins so I can’t wait to make him these.

    • oliveblogger says:

      It’s always nice to sneak some veggies into the treats for kiddos, and the coconut makes them think it’s a real treat too!

    • oliveblogger says:

      They are a favorite muffin recipe in our house, the combination of the carrot and coconut is so unexpected and delicious!

    • oliveblogger says:

      Hi Betty,

      Yes you can add any chopped nut you prefer – I would suggest about 1/2 cup to give a little crunch to each muffin!! You could probably do up to 3/4c without it affecting the outcome. Enjoy and please leave us a rating/comment when you’ve made them!

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