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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.
I just finished making these and they are by far one of the best muffins I have ever made! Super moist and delicious! I used agave nectar instead of honey, and also used sweetened coconut flakes because thats what I had, delicious! I also did not make mini muffins, but regular and followed the recent comment for 25 minutes, perfect!
Making now! They are very easy and look so yummy!
How did the coconut oil turn out instead of using canola oil? Can the unsweetened coconut be the fine shreds instead of the flakes? Great idea with the walnuts! I’m definitely adding those for a little extra crunch.
Raisins always go so nice with carrots..anyone try adding those too or is that too much? I’ve used rice miik in muffins too and the sweetness is better than almond milk and works well. Thanks a lot! They sound great! I’m also making a frosting with cashews and dates processed..yumy! 🙂 Thank you!
I always use coconut oil in all your recipes, so I’m sure it’s going to go great with these!!! Can’t wait to try them.
Better late than never! I recently used 2tbsp of corn starch and 2tbsp water to replace an egg….and there were 6 of them in the doubled muffin recipe I was using, so it worked out to 3/4c corn starch, and 3/4c water. It worked GREAT! I also use almond milk in place of milk in my baking and it works fine. My toddler is allergic enough to milk that he can’t have margarine due to the whey in it, so I’ve also just been substituting canola oil, and no problems so far! HTH!
This look yummy!! Cpl questions my lil one and I have a dairy intolerence and are drinking Natura rice milk will it mess up the recipe too much? Also, egg replacer? Thanks!!!!!!!!!!
xoxoxo
These are super yummy!!! Such a light taste, love the mild coconut flavor! I love the suggestion someone made about adding nuts to them too, I think I’ll try that next time!
We made these today, yum! We used all whole wheat flour and otherwise followed the recipe. Delicious and not too sweet. These should freeze nicely for a snack for my 1.5 year old, too.
Hi, I used sweetened coconut flakes, and they still turned out wonderful. I used agave nectar, but I dont think you will have an issue with honey either.
We only have sweetened coconut flakes. Should I reduce the honey due to the added sugar in the coconut?
I hope you hear good news for this coming year! That’s amoeswe you got to ride your bike over the bridge-so cool! Happy New Year! Jennifer:)
These are delicious! I just made them with white whole wheat flour- regular size muffins and cooked for 23 minutes. Yum!!!
I used agave nectar instead of honey since my son is under a year, and they turned out great!
Are these suitable for under 1yrs due to honey?
It would be so yummy if you add nuts, it will add extra moisture depending on what nut you use because of its natural oils 🙂
I just made them and they are so yummy! Would it work to add nuts or would it change the consistancy too much?