Carrot Coconut Muffins
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Peas and Crayons · by Jenn Laughlin - Peas and Crayons★ 5.0 (32)

Carrot Coconut Muffins

NUTRITION · PER SERVING40M COOK
CAL 14%·PRO 10%
CARBS 27G39% OF CAL
2G FIBER15G SUGAR9G OTHER
FAT 17G56% OF CAL
7G SAT10G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Fluffy carrot and coconut muffins with warm spices like cinnamon and nutmeg. They're easy to make and work as a breakfast treat or snack.

mainamericanbaked goodeggsvegetarian
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We index the facts; the cooking instructions live with the creator.

Nutrition & ingredients

Ingredients

serves 12
  • 1 cup unbleached all-purpose flour
  • 1/4 cup whole wheat flour
  • 1/2 cup chopped walnuts
  • 1 cup thinly shredded/grated carrots
  • 1 cup sweetened shredded coconut
  • 1/2 cup plain greek yogurt
  • 5 TBSP butter, melted and cooled
  • 3 TBSP oil
  • 1 tsp lemon zest ((or zest of 1 lemon))
  • 2 large eggs
  • 1/2 cup granulated sugar
  • 1.5 tsp vanilla
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1 tsp salt
  • 1/4 tsp ground nutmeg
  • 1/2 tsp cinnamon ((plus extra to taste))
  • You'll also want to grab some paper muffin liners to keep the muffins nice and soft!
  • 3 TBSP cream cheese
  • 1/2 tsp honey
  • 1 TBSP crushed walnuts
  • 1/4 cup powdered sugar
  • a dash of cinnamon
  • a few drops of vanilla
PREP
15M
SODIUM
344MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.