Carrot Coconut Muffins

My kids love cereal and could eat it everyday if I let them. But I don’t. And here’s why. Cereal is basically dessert for breakfast. Even some of the so called “healthy” cereals are still full of processed ingredients and disguised as health food with fortified vitamins and minerals. The sugar content is absurd if you think about it. Often the box calls for a serving that is less than a cup, with around 12 – 13 grams of sugar. Most kids eat about 1.5 – 2 cups. Add some milk, and we’re already well over 30 grams of sugar for the first meal of the day. I try to stay under 30 grams sugar the entire day, and now I’m feeding over 30 grams to a kid that is 1/3 of my size in one meal? And we wonder why kids get sent to school and have a hard time focusing.

Instead of cereal, I get creative in the kitchen to make something with healthy ingredients and A LOT less sugar. Need to be out the door before 7am and have no time to bake in the morning? These muffins are perfect because you can make them on a weekend or at night, freeze them, and have plenty of servings to last you several breakfasts. In fact, I  can make only a few breakfasts a week and the rest is grab and go from the freezer.

These muffins have  vegetables, several healthy fats, and very low sugar. A different take on Morning Glory muffins if you’ve ever had one.

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Carrot Coconut Muffins

Prep Time 15 minutes

Cook Time 25 minutes

Total Time 40 minutes

Author Amy Rains

5 from 2 votes

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Ingredients

• 1 cup flour any kind is fine
• 1 cup rolled oats
• 2 tsp baking soda
• 2 tsp cinnamon
• 3/4 cup of coconut sugar or brown sugar
• 3 large eggs
• 2/3 cup coconut oil melted
• 2 tsp vanilla extract
• 2 cups shredded carrots
• 1/2 cup unsweetened shredded coconut
• 1/2 cup raisins or any dried fruit
• 1/2 cup nuts I used pumpkin seeds in these, but any nut will work
• 1/3 cup chia seeds optional

Instructions

1. Preheat Oven to 350 degrees
2. Line or spray a 12 cup muffin pan
3. Mix together the first 4 ingredients in a medium sized bowl.
4. Beat together in large bowl: coconut oil, sugar, eggs, and vanilla extract.
5. Add dry ingredients to wet.
6. Gently fold in carrots, coconut, dried fruit, nuts, and seeds.
7. Fill each muffin cup to the top. Bake for 22-25 minutes, depending on oven.