Carrot Cake Muffins
If you like
carrot cake, you will adore these carrot muffins, because they have many of the same ingredients, including carrots, coconut, walnuts and raisins. This carrot muffins recipe is made with coconut oil. Look for virgin coconut oil in natural foods stores, like Whole Foods and Trader Joe's. The coconut oil gives these carrot muffins a real melt-in-your-mouth flavor.
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Yield: 12-18 carrot muffins
Ingredients:
- 1 cup white whole wheat flour
- 1-1/2 cups all-purpose flour
- 2 tsp. baking powder
- 1 tsp. baking soda
- 1/4 tsp. salt
- 1 cup extra virgin coconut oil
- 4 large eggs
- 1-1/4 cups sugar
- 1 tsp. vanilla
- 2 cups grated carrots
- 1 medium apple, peeled and grated
- 1/4 cup unsweetened coconut
- 1/4 cup chopped walnuts
- 1/4 cup raisins (optional)
Preparation:
- Preheat oven to 375 degrees F. Line a muffin tin with paper liners or spray with cooking spray.
- Whisk flours, baking powder, baking soda and salt together in a medium bowl. Set aside.
- In a large bowl with an electric mixer, beat coconut oil, eggs, sugar and vanilla together until smooth. Add flour mixture, mixing on low speed, until incorporated. Stir in grated carrots, apples, coconut, walnuts and raisins.
- With an ice cream scoop or 1/3-cup measuring cup, fill muffin tin with carrot muffin batter. Bake carrot cake muffins 21-25 minutes until golden brown.
