Carrot Spice Muffins
It was cold and overcast today which made me in the mood to bake. My kids wanted muffins so we found a delicious look recipe on Taste and Tell for some carrot spice muffins with some coconut, toasted pecans, and a few raisins. I also used melted coconut oil instead of vegetable oil. The muffins turned out fluffy, moist, and flavorful. My kids each gobbled up two and asked if they could have more for breakfast tomorrow.
How to Make Carrot Spice Muffins
Preheat the oven to 375 degrees. Coat a muffin tin with cooking spray.
Combine the flour together with the white sugar, brown sugar, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves, in a large bowl. In another bowl, mix the melted coconut oil with the milk, eggs, and vanilla until well combined. Gently add the egg mixture to the flour mixture and stir until just combined. Add the carrots, coconut, raisins, and pecans then mix well. Evenly scoop spoonfuls into the prepared muffin tin. Top each one with a little shredded coconut.
Place into the oven and bake for 22-25 minutes, or until a tester inserted into the center comes out clean. Let them sit for a few minutes before removing them from the muffin tray and placing them on a baking rack to cool. Serve and enjoy.
Ingredients
- 2 cups flour
- ½ cup sugar
- ⅓ cup brown sugar
- 1 tbsp baking powder
- 1 ½ tsp ground cinnamon
- ½ tsp ground ginger
- Pinch of nutmeg
- Pinch of cloves
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ⅔ cup melted coconut oil
- 2 large eggs
- ¾ cup milk
- 1 tsp vanilla extract
- 1 cup carrots about 3, peeled and trimmed, shredded
- ½ cup sweetened coconut shredded
- 1 snack sized box of moist raisins
- ⅓ cup pecans toasted & chopped
Instructions
- Preheat the oven to 375 degrees. Coat a muffin tin with cooking spray.
- Combine the flour together with the white sugar, brown sugar, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves, in a large bowl. In another bowl, mix the melted coconut oil with the milk, eggs, and vanilla until well combined. Gently add the egg mixture to the flour mixture and stir until just combined. Add the carrots, coconut, raisins, and pecans then mix well. Evenly scoop spoonfuls into the prepared muffin tin. Top each one with a little shredded coconut.
- Place into the oven and bake for 22-25 minutes, or until a tester inserted into the center comes out clean. Let them sit for a few minutes before removing them from the muffin tray and placing them on a baking rack to cool. Serve and enjoy.
Love carrot cake so I am sure these must be excellent. Keep well Diane
These do look and sound oh, so delicious!! I love the use of coconut oil.. I have some that I keep wanting to use for baking, but was afraid of how it would turn out… now I know not to worry so much 🙂
The muffins sound delicious! Carrots, nuts, and spices is such a nice combo!
Yum! Your children are blessed to have such an amazing Mom!
Mmmm! There was nothing yummy like this for my coffee this morning … my stomach is grumbling ….
Dear Pam, These muffins would go great with my tea! It is all of 15 degrees here today. lol
Blessings dear. Catherine xo
Well, who wouldn’t love having their own personal mini carrot cake! I’m sure they were great for after school and for breakfast!
Great recipe Pam and so aromatic that I almost can feel the smell of the fantastic combination of spices!
Cheers,
Lia.
These remind me of carrot cake but without frosting…therefore they are totally breakfast-worthy!
I love the way you’re so organized with your cooking Pam. My kitchen looks like a cyclone went through when I’m cooking. These look wonderful. I’m a huge fan of carrot cake so I know I’d love these muffins!
These look delicious and I like the ingredients that you used in the muffins.
These muffins are awesome!