Name: Carrot Spice Muffins
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Ingredients: 2 cups flour; ½ cup sugar; ⅓ cup brown sugar; 1 tbsp baking powder; 1½ tsp ground cinnamon; ½ tsp ground ginger; Pinch of nutmeg; Pinch of cloves; ¼ tsp baking soda; ¼ tsp 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)

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It was cold and overcast today, which put me in the mood to bake. My kids wanted muffins, so we found a delicious-looking recipe for carrot spice muffins on Taste and Tell. I kept to the recipe but used melted coconut oil instead of vegetable oil. These carrot muffins turned out fluffy, moist, and flavorful. My kids each devoured two and asked if they could have more for breakfast tomorrow.

Carrot Spice Muffins

Ingredients:

2 cups flour
½ cup sugar
⅓ cup brown sugar
1 tbsp baking powder
1½ 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

How to Make Carrot Spice Muffins

Preheat the oven to 375 degrees. Coat a muffin tin with cooking spray.

Combine the flour with the white sugar, brown sugar, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves in a large bowl.

In another bowl, beat the melted coconut oil with the milk, eggs, and vanilla with a hand mixer 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 wire cooling rack to cool. Serve and enjoy.

Carrot Spice Muffins

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Prep Time: 10

Cook Time: 25

Total Time: 35

Course: Breads and Muffins

Cuisine: American

Servings: Muffins

Author: Pam - For the Love of Cooking

Equipment

Ingredients

2 cups flour
½ cup sugar
⅓ cup brown sugar
1 tbsp baking powder
1½ tsp ground cinnamon
½ tsp ground ginger
Pinch of nutmeg
Pinch of cloves
¼ tsp baking soda
¼ tsp 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 with the white sugar, brown sugar, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves in a large bowl.
In another bowl, beat the melted coconut oil with the milk, eggs, and vanilla with a hand mixer 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 wire cooling rack to cool. Serve and enjoy.

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12 Comments

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!