Recipes

Carrot Coconut Ginger Muffins

I received a message from my brother on Monday night tell me he had a craving for some good ol’ baked goods instigated by the batch of carrot muffins left in the lunch room at work. Seeing as I was headed to the city mid-week to visit him, I thought it’d be nice to make him a batch of my carrot ginger coconut muffins.

-2With the whole-wheat flour, rolled oats, and lots of shredded carrots, they’re hearty, toothsome, and filling. Perfectly enjoyed for breakfast or just a mid-day snack.

Carrot Coconut Ginger Muffins
 
Ingredients
  • 1 cup all-purpose flour
  • 1 cup whole-wheat flour
  • 1 cup rolled oats
  • ⅓ cup shredded coconut
  • 2 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 1 tsp ground cinnamon
  • ¼ tsp ground cloves
  • ¼ tsp ground nutmeg
  • ¼ tsp ground ginger
  • 1 cup unsweetened almond milk
  • ¾ cup organic applesauce ( I used unsweetened)
  • ¾ cup packed brown sugar
  • 1 tbsp Honey
  • ⅓ cup vegetable oil
  • 1 egg
  • 2 tsp vanilla extract
  • 2 cups carrot, grated
Instructions
  1. Preheat oven to 375 degrees Fahrenheit. Grease or place cupcake wrappers in a standard-size, 12-cup muffin pan.
  2. In a large bowl, whisk together the flours, 1 cup oats, shredded coconut, baking powder, baking soda, salt, cinnamon, cloves, nutmeg, and ginger.
  3. In a medium bowl, whisk together the almond milk, applesauce, brown sugar, honey, vegetable oil, egg, and vanilla extract.
  4. Pour the wet ingredients over the dry and whisk just until all ingredients are incorporated. Stir in the carrots.
  5. Divide the mixture between the muffin cups. Cups should be filled just about to the top.
  6. Bake for 20 minutes or until muffin tops spring back when poked and a toothpick inserted into the center comes out clean.
  7. Allow to cool for 5 – 10 minutes before removing from the muffin tin. Serve plain with butter and honey, if desired.
  8. Store in an airtight container at room temperature for 2 – 3 days, or freeze.

 

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2 Comments

  • Reply Erin April 28, 2014 at 1:17 am

    These are fantastic! I used coconut oil instead of the vegetable oil and they turned out great. Not too sweet and very hearty!

    • Reply rachelsteiman@gmail.com April 28, 2014 at 2:23 pm

      I’m happy the coconut oil substituted well! I’ll have to try it out next time I bake the muffins 🙂

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