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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.
These are in the oven as I’m typing and smell delish! I used half whole wheat & half all purpose flour and like others, added some cinnamon. Will be using these mainly for on-the-go snacks for my busy 2 year old son. Thanks for all the great recipes!!
Forgot to say, I also added finely chopped walnuts, plus cinnamon & allspice. The nuts are a nice texture.
For a filling mini-sandwich, you can take a warm muffin, split it in half and put a small slice of cheese inside!
Like many others, I did some substitutions — didn’t have coconut, so I replaced that with grated zucchini and extra apple. I also used mostly whole wheat flour, and didn’t have honey so used brown sugar plus a little extra milk. Also added plain yogurt for some of the milk.
…A lot of substitutions, I guess! But they turned out perfectly — very tasty, moist, not too sweet, I think my 16-month old is going to love them.
Thanks for the good recipe that is fruit & veggie heavy!
These were truly amazing!! My 20 month old loved them, as did my husband who typically wouldn’t eat muffins. I used coconut oil and agave nectar and they were great!
Really nice recipe. Love how it incorporates carrots. My 1-year old loved them!! My 3 year-old needs them a little sweeter..she’s a little too used to bakery muffins that probably have too much sugar. Not sure how to make it a bit sweeter, but still keep it healthy? I love them and recommend the recipe!
Yes! I would use light coconut milk 🙂
Would it work to use coconut milk instead of milk?
I just made these tonight and they are delicious! When I was squeezing out 1/2 cup of honey, I was thinking that it seemed like A LOT of honey. But the muffins turned out to be perfectly sweetened, which is to say not very much.
I did use applesauce instead of grating an apple and while they may be different in consistency, I can’t tell without having a comparison. I, also, used almond extract instead of vanilla extract (with this substitution I used a little less than the recipe called for) because I was out of vanilla extract and didn’t know it before I got started.
My 14 month old ate 2 of these right away!
My 16 month old son LOVED these!!! Thank you for sharing such amazing recipes:)
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Just made these for breakfast this am, subbed one carrot for a very small zucchini but followed the rest of the recipe exactly. These are delicious! My 15 month old is on her 4th mini muffin!
These are SOOOOO good! I followed the recipe, except that I used whole wheat flour and in place of 1/2 cup of the flour I used a 1/2 cup of almond meal (oh, and a dash of cinnamon too!) – really, these are to DIE for – I will be making these a lot in the future 🙂 Thanks for another delicious (and healthy) recipe!!!
I just made these for my 11 month old daughter and they are fantastic, baby and mom approved. I made only a few minor adjustments; I used sweetened coconut(it’s what I had on hand) so in return reduced the amount of honey by 2Tbsp less. For extra flavor I added 1/2Tbsp of cinnamon, 1/4tsp nutmeg and 1/8tsp allspice to the dry ingredients. My house smells great!
Just made! So delicious! My little one isn’t up so I’m not sure what he thinks of them but my husband loves them and he can be quite picky!
WOW. Just took these out of the oven and my two year old is on his third and making “num num” sounds. Made just as Catherine specified, they are perfect! And they are very suitable for additions like bran and raisins. SO MOIST!!!
These are fantastic! My daughter scarfed down 4 of them, right after the other. And she hates carrots. 🙂
I didn’t have enough honey, so I did half honey, half organic maple syrup. I also added a few dashes of allspice, cinnamon, ginger, and nutmeg. Totally reminds me of apple cake. Thanks for this recipe!