Carrot-Apple-COCONUT Muffins


Carrot Apple Coconut Muffins

1 1/3 cups grated raw carrot (about 2-3 peeled carrots)

1 small organic apple, peeled and grated  (gala or a sweeter variety)

¼ cup quick oats

½ cup shredded coconut (opt-sweetened or unsweetened)

1 1/3 cups flour

2/3 cup sugar

½ teaspoon baking soda

1 teaspoon baking powder

¼ teaspoon salt

1 teaspoon ground cinnamon

2 large organic free range eggs

½ cup organic coconut oil (melted until clear oil and cooled)

½ teaspoon pure vanilla extract

¼ teaspoon pure almond extract

Preheat oven to 350 degrees F (180 degrees C) and place rack in center of oven. Place paper liners in 12 muffin cups.Peel and grate the apple and carrots, and set aside.In a large mixing bowl whisk together the flour, sugar, baking soda, baking powder, salt, and ground cinnamon.In a separate bowl whisk together the eggs, coconut oil, almond and vanilla extract.  Fold the wet ingredients, along with the grated carrots, apple, oats, and coconut into the flour mixture, stirring just until moistened.

Evenly distribute the batter between the prepared muffin cups filling each to the top as this is a dense muffin.  Bake for 20 -25 minutes or until a toothpick inserted in the center comes out clean.  This muffin is sweet and delicious without a cream cheese frosting.  One is quite filling and even a bit healthy too!photo (3)


  1. Charisma says:

    Mmm love the flavours, especially the coconut!


    1. akvenable says:

      Yes was a great idea to use coconut oil to intensify the coconut flavor!


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