Coconut-Carrot Muffins

This post first appeared on What’s Cooking With Ruthie where I’m a monthly contributor.

This week I have a delicious muffin recipe!  I had planned to make Morning Glory muffins because those are my favorite but one of my kids doesn’t like raisins and the other one doesn’t like nuts in their muffins.  So, that’s how I came up with Coconut-Carrot Muffins!

Coconut-Carrot Muffins | A Sweet Baker

These Coconut-Carrot muffins are packed full of fresh carrots and sweet coconut which make them perfect for breakfast or a snack on-the-go.  Because they’re so full of goodness my youngest daughter could only manage to eat half so I know know these will definitely hold you over for a while.

Coconut-Carrot Muffins | A Sweet Baker

I don’t know about where you are but it has been freezing cold here.  We’ve gotten tons of snow and it doesn’t seem to be getting any better any time soon!  I am now officially counting down the days until my family and I are on sitting on the beach in Cuba. We’re leaving Friday for one week and we are getting so excited!  I’ll probably bake up another batch of these Coconut-Carrot muffins to take for snacks in the car and airport.  You can never have too many snacks with kids around!

Coconut-Carrot Muffins | A Sweet Baker

I hope you enjoy!

Carrot & Coconut Muffins

Prep Time: 20 minutes

Cook Time: 30 minutes

Total Time: 50 minutes

Yield: 12 muffins

Moist muffins packed with carrots, coconut and apples. These are the perfect snack to hold you over until mealtime.


  • 2 cups flour
  • 1/2 cup sugar
  • 2 1/4 tsp. cinnamon
  • 1 1/2 tsp. baking powder
  • 1/4 tsp. salt
  • 2 cups shredded carrots
  • 2 apples, peeled and shredded
  • 1 cup shredded, sweetened coconut
  • 3 eggs
  • 1/4 cup canola oil
  • 6 Tbsp. melted butter
  • 1 Tbsp. lime juice
  • 2 tsp. vanilla
  • Coarse sugar


Preheat oven to 350 F. Line a muffin tin with paper liners and set aside.
In a medium sized bowl, whisk together flour, sugar, cinnamon, baking powder and salt. Set aside.
In a large bowl, mix together carrots, apples, coconut, eggs, oil, butter, lime juice and vanilla.
Slowly add dry ingredients to the wet ingredients until just combined.
Scoop out evenly into prepared muffin tin. Sprinkle each muffin with coarse sugar.
Bake for 25-30 minutes or until toothpick inserted into center of each muffin comes out clean.
Remove from oven and let cool for 10 minutes before removing from the pan. Let cool completely on a wire rack.
Store in airtight container.
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  1. Yum! Carrot muffins are my favourite. Love the addition of coconut in these ones.

  2. Can you take me with you?? I am done with this cold weather! Love carrot muffins and the addition of the coconut is perfect!

  3. Ooo these sound so good :) I love coconut and carrot cake!

  4. IT’S LIKE CARROT CAKE FOR BREAKFAST!!! You are amazing, Liz! :D

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