{"id":21760,"date":"2019-08-04T04:00:00","date_gmt":"2019-08-04T11:00:00","guid":{"rendered":"https:\/\/thatrecipe.com\/blog\/?p=21760"},"modified":"2022-01-25T18:16:28","modified_gmt":"2022-01-26T02:16:28","slug":"carrot-coconut-muffins","status":"publish","type":"post","link":"https:\/\/thatrecipe.com\/carrot-coconut-muffins\/","title":{"rendered":"Carrot Coconut Muffins Great for Breakfast or Snack"},"content":{"rendered":"

These Carrot Coconut Muffins make a healthy breakfast or snack the whole family will enjoy.<\/p>\n

\"\"<\/p>\n

I am not going to lie, this is not an entirely new recipe to this blog. We had a drawer full of carrots in the fridge so I started making up a loaf or two of carrot bread<\/a>. It is like the one at Mimi's only with far less oil and sugar. I had to move the coconut to get to the baking soda so I was inspired to add some to one loaf.<\/p>\n

Then I remembered school is starting in two weeks and muffins are easier to pack for mid-morning snack than the bread is. And muffins bake faster than bread. Cooler house in summer time for the win.<\/p>\n

After they cooled I plopped them into a zip to lock freezer bag and they are ready to go when that first bell rings.<\/p>\n

Back to School Recipes from #OurFamilyTable<\/h3>\n

Since school is starting around the US and Canada, the bloggers at Our Family Table are sharing some easy recipes for busy school days. We have breakfasts, lunches, dinners and even snacks:<\/p>\n

Air Fryer Taco Sticks <\/a>from Daily Dish Recipes<\/p>\n

Carrot Coconut Muffins<\/a> from That Recipe<\/p>\n

Cupcake Cones<\/a> from A Day in The Life on the Farm<\/p>\n

Easy, Peasy Chocolate Smoothie<\/a> from Our Good Life<\/p>\n

Fresh Fruit Yogurt Parfaits<\/a> from Blogghetti<\/p>\n

Pizza Muffins<\/a> from Cheese Curd in Paradise<\/p>\n

Salted Caramel Brown Butter Chocolate Chip Bars<\/a> from Hezzi-D's Books and Cooks<\/p>\n

Watermelon Feta Salad<\/a> from Art of Natural Living<\/p>\n

 <\/p>\n

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Recipe<\/h2>

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\n\t<\/path><\/g><\/g><\/g><\/svg><\/span> Print Recipe<\/a>\n\t<\/path><\/g><\/g><\/svg><\/span> Pin Recipe<\/a>\n\n\n\n \n<\/div>\n\n\n\n\n
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Ingredients
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  • \u00be<\/span> cups<\/span> carrots sliced in \u00bc inch pieces<\/span><\/li>
  • 1 \u00bd<\/span> cup<\/span> whole wheat flour<\/span> ((or \u00be cup all purpose and \u00be cup whole wheat))<\/span><\/li>
  • 1<\/span> teaspoon<\/span> cinnamon<\/span><\/li>
  • \u00be<\/span> teaspoons<\/span> salt<\/span><\/li>
  • \u00bd<\/span> teaspoon<\/span> baking powder<\/span><\/li>
  • \u00bd<\/span> teaspoon<\/span> baking soda<\/span><\/li>
  • \u00bc<\/span> teaspoon<\/span> ginger<\/span><\/li>
  • \u00bc<\/span> teaspoon<\/span> ground cloves<\/span><\/li>
  • \u2154<\/span> cups<\/span> sugar<\/span><\/li>
  • \u00bc<\/span> cup<\/span> canola or vegetable oil<\/span><\/li>
  • \u00bc<\/span> cup<\/span> vanilla yogurt or plain yogurt with a teaspoon of vanilla extract<\/span><\/li>
  • 1<\/span> Large egg<\/span><\/li>
  • 1<\/span> Large egg white<\/span><\/li>
  • \u00bd<\/span> cup<\/span> pecans or walnuts finely chopped<\/span><\/li>
  • \u00bd<\/span> cup<\/span> shredded coconut<\/span><\/li><\/ul><\/div><\/div>\n\n

    Instructions
    <\/div> <\/h3>
    • Preheat oven to 350 degrees. Grease muffin tins (18-24 cups). <\/span><\/div><\/li>
    • Cook carrots in boiling water 15 minutes until tender, drain. Process in food processer or blender using some of the cooking water until smooth. <\/span><\/div><\/li>
    • In a large bowl, whisk together flour, cinnamon, salt, baking soda, baking powder, ginger and cloves.<\/span><\/div><\/li>
    • In a small bowl whisk together carrot, sugar, oil, yogurt, and eggs. Fold carrot mixture to flour mixture, stirring until just combined. Fold in coconut and nuts.<\/span><\/div><\/li>
    • Fill muffin cups \u00be full.<\/span><\/div><\/li>
    • Bake at 350 degrees for 15-20 minutes or until a wooden toothpick inserted in the center comes out clean. <\/span><\/div><\/li><\/ul><\/div><\/div>\n
      <\/div>\n\n\n\n\n\n
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       <\/p>\n

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