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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

Ingredients

  • 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

Instructions

  • 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.