Carrot Coconut Muffins
These carrot coconut muffins are soft, lightly sweet, and filled with warm flavors that make them perfect for breakfast or a snack. They are easy to make with wholesome ingredients and stay moist for days. They're a wonderful option for busy mornings or sharing with family and friends.
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
- Preheat Oven to 350 degrees
- Line or spray a 12 cup muffin pan
- Mix together the first 4 ingredients in a medium sized bowl.
- Beat together in large bowl: coconut oil, sugar, eggs, and vanilla extract.
- Add dry ingredients to wet.
- Gently fold in carrots, coconut, dried fruit, nuts, and seeds.
- Fill each muffin cup to the top. Bake for 22-25 minutes, depending on oven.