Monday, March 3, 2014

Carrot, Coconut, Apple Muffins Perfect for Breakfast or Snack

My family and I excited about the upcoming March Break next week. It is a much needed time-off from school and the routine during this long winter season. I just wish we will have some good weather :) 
During school holidays I like to make and keep snacks like healthy muffins, so my family and I can have it for brunch, breakfast, snacks or take with us when we travel to see attractions. This Carrot, Coconut, Apple Muffins recipe from the Model Bakery cookbook makes about 20 muffins. The muffins can be baked and stored in an airtight container at room temperature for up to 1 day.


2 1/2 cups unbleached all purpose flour
1 tsp baking powder
1 tsp baking soda
3/4 tsp fine sea salt
1/2 tsp ground cinnamon
1 1/2 cups shredded carrots
1 apple peel, core and shred
1 cup vegetable oil
1 1/2 cups sugar (I reduced the sugar to 1 cup brown sugar)
3 eggs
1 tsp vanilla (I didn't use)
2/3 cup sweetened shredded coconut (1/4 cup optional for sprinkling on top)
1/2 cup raisins


Combine the carrots and apples and keep it aside. Sift the flour, baking powder, baking soda, salt and cinnamon and leave it aside. Beat the oil and sugar using a handheld electric mixer on high speed until it becomes light in colour. Then add the eggs one at a time. If adding vanilla, add it then add the flour mixture in thirds, alternating them with two equal additions of the carrot mixture and mixing until combined. 

Mix in the coconut and raisins to the mixture. Scoop the batter to the lined muffin cups and if you wish sprinkle shredded coconut over the tops if you wish before baking it for about 15 to 20 minutes in a preheated 400F oven. Let the muffins cool in the pan for about 5 minutes before transferring to a wire rack.

During the March Break don't forget to take some time to design Pillsbury Toaster Strudel and enter the Strudelgram contest before March 28th to win prizes. Check out the details and our designs here.

Disclosure: I am participating in the Life Made Delicious Ambassador program and receive special perks as part of my affiliation. All rights reserved on photographs and written content Createwithmom © 2011 - 2014. Please Ask First

16 comments:

  1. Drool worthy Muffins. Nice to add apple and carrot together. looks perfect.

    www.iyercooks.com

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  2. wow very interesting combo and muffins look fantastic dear :)

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  3. These look delicious! I'm going to try and make these with coconut oil and see how they turn out!

    Thanks for the recipe!

    RAFFLECOPTER NAME is Anne Taylor

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  4. Thanks for sharing this recipe. I have to try it!!

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  5. Oh that sounds like a yummy combination!

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  6. This looks nice and moist too
    (Debbie W)

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  7. They look great, but I'm not a fan of that much oil.

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  8. I love carrots in muffins. That does seem like a lot of oil. I normally use a quarter cup of oil (my recipe makes less, 12 muffins, though).

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  9. Those look great. I don't use oil in my baking though (ever). I use apple sauce. For whatever reason it works exactly the same way, doesn't change the taste, and is just better for you :)

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  10. These sound yummy! I might try substituting apple sauce for the oil.

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  11. These look great! I have some carrots I need to use up!

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  12. Nice recipe, look delicious.

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  13. We love coconut in our house and I love that these have carrots in them too, thanks for the recipe!

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  14. Thanks for this awesome recipe,be making these this weekend

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Thank you for commenting :)

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