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Coconut Carrot Muffins

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Coconut Carrot Muffins

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Course: Breakfast
Cuisine: American
Keyword: Coconut Carrot Muffins
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 12
Calories: 211kcal


  • 12 standard cupcake liners
  • 2 cup pastry flour, whole wheat
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/4 teaspoon ginger, ground
  • 1/8 teaspoon nutmeg
  • 1/2 cup honey
  • 2 teaspoon vanilla extract
  • 1/8 cup grapeseed oil
  • 1 large egg
  • 2 large egg white
  • 3 medium carrot
  • 1/3 cup almond milk, unsweetened
  • 1/2 cup applesauce, unsweetened
  • 1/4 cup coconut flakes
  • 1/2 cup (not packed) raisins, seedless
  • 1/4 cup, chopped walnuts


  • Place cupcake wrappers into muffin pan. Preheat oven to 350°F.
  • In a large bowl, combine flour, baking soda, baking powder, salt, cinnamon, ground ginger, and nutmeg; set aside.
  • In a separate bowl, whisk together the honey, vanilla, grapeseed oil, egg, egg whites, milk, and applesauce. Shred or grate carrots and stir into the mixture.
  • Add the wet ingredients to the dry, and stir until just combined. Fold in coconut, raisins, and walnuts.
  • Pour batter into muffin liners and bake for 25 minutes or until a toothpick inserted in the center comes out clean.
  • Cool on a wire rack for 5 minutes before serving.
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Calories: 211kcal | Carbohydrates: 37g | Protein: 5g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 16mg | Sodium: 241mg | Fiber: 2g | Sugar: 18g

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