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Easter is almost here and Carrot Apple Coconut Muffins are about to be your kids favorite treat they’ll be getting this year! Maybe it’s because they hang around me too much, but when my guys know a holiday is coming up, it’s all about the food for them. These muffins have become a staple in our house around this time of year, and I’m so excited to share it with you.
One of the most common questions I get from moms’ trying to get their kids to eat healthier is “what recipes can I make to sneak in extra veggies?” My reply is normally to try not to sneak! Getting kids used to hearing the names of those foods that are so good for them in a positive way can be so helpful in learning to love them. Recipes like this that don’t try to shy away from what’s in them but are so irresistibly delicious can be a great way to start getting your kids to love fruits and vegetables!
So, how do you get a vegetable and a fruit in a muffin and end up with an addictive treat? These will satisfy all your needs.
As the name of this recipe states, these muffins are made with carrot, apple and coconut and are so naturally sweet and tender, you could put a few in your kids’ Easter baskets and they wouldn’t be at all out of place.
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Not only are these mini muffins great for springtime, they really can serve as a delicious snack anytime of the year. The combination of apple, carrot and coconut make them a balanced and nutritious treat that’s perfect whenever you’d like.
While Carrot Apple Coconut Muffins may not be an obvious substitute for jelly beans, Peeps or chocolate eggs, I guarantee they won’t disappoint your little Easter bunnies!
Carrot Apple Coconut Muffins
Ingredients
- 1 1/2 cups all purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1/2 cup unsweetened coconut flakes
- 2 carrots, peeled and grated (about 1 cup)
- 1 apple, peeled and grated, about 1/2 cup (gala, fuji, pink lady or red delicious are good choices)
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/3 cup milk
- 1/4 cup vegetable or canola oil
- 1/2 cup honey
Instructions
- Preheat oven to 400°F.
- Combine the first 7 ingredients in a bowl.
- In a separate bowl, combine the remaining ingredients.
- Slowly add the dry ingredients into the wet and stir to combine.
- Place 1 tbsp of batter into greased mini muffin tins.
- Bake for 15 minutes.
- Serve.
you can leave the coconut out 🙂 unfortunately, I can’t really think of anything that can be substituted for coconut flakes that has the same texture and consistency.
What can I substitute coconut for/how much? Thanks!
I have never tried it, some people say it works in muffins but it will definitely have a different consistency.
Can I use applesauce instead of oil?
The consistency might change a bit so I would stick with the apple, you can test it out with the sauce and let me know how it goes 🙂
Could I use applesauce instead of an apple?
These sound great! Thanks!
We made these this am with soymilk and they tasted great, my LO has a milk allergy so we always swap it out so far everythings tasted great!
these sounds awsome, do you think they would work with soy milk instead of regular milk? my 18month old daughter had a lactose intolrance.
I made them tonight and made a dozen regular sized muffins and baked them for 25 minutes.
How long should I bake them for regular sized muffins? Looking forward to making these this week.
What an interesting combination! I may have to try these with some whole wheat pastry flour. 🙂
These look delicious! We are off for spring break this week and will definitely be making these!
Oh bless you! I have been looking for a recipe to match my favorite store bought muffins for months now! These seem similar to the Morning Glory muffins at Whole Foods, which I crave. I am making them today!!
Sounds delicious! Always looking for yummy muffins/cakes without chocolate as my daughter can longer have it. This is perfect!!
Yummy! That recipe is definitely a keeper. Like healthy carrot cake! I may mix cream cheese and honey for “frosting”. Thank you!