Coconut Carrot Cake Muffins

Coconut Carrot Cake Muffins
Coconut Carrot Cake Muffins
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For muffins:
½ cup Shredded coconut
2 cups Whole wheat flour
¼ cup Cane sugar
1 tsp Baking soda
½ tsp Baking powder
½ tsp Salt
2 tsp Cinnamon
½ tsp Ground nutmeg
¼ cup Coconut oil melted
1 cup Coconut milk
½ cup Maple syrup
¼ cup Applesauce
1 tsp Apple cider vinegar
1 tsp Vanilla extract
½ cup Carrots shredded
For glaze:
2 tbsp Coconut milk
½ cup Powdered sugar or more if you want a thicker glaze
Coconut toasted for topping

Nutritional information

  • Dairy-Free Recipes
  • Low Cholesterol Recipes
  • Vegan Recipes
  • Vegetarian Recipes
  • For muffins:

  • For glaze:

  • Optional:

Coconut Carrot Cake Muffins


These moist and full of flavor Coconut Carrot Cake Muffins are a sweet treat you can easily whip in under an hour. Light and fluffy, these carrot muffins are made with wholesome and healthy ingredients and are nothing short of delicious. It’s the perfect carrot cake muffin for any and all occasions.

This homemade muffin recipe skips the eggs and dairy, which makes it vegan-friendly and suitable for those who want or need to limit dairy. To start off these muffins, preheat the oven to 350 °F and toast the shredded coconut until golden. Then, whisk together the dry ingredients. Combine the wet ingredients. Next, mix the wet with the dry – nothing fancy. Divide the batter between the muffin cups and bake. While the muffins are cooling, make the glaze. Drizzle the glaze over each muffin and sprinkle with the toasted coconut. Enjoy!

To make the Coconut Carrot Cake Muffins, you will need the following ingredients:

Ingridiens for Coconut Carrot Cake Muffins

Steps to make Coconut Carrot Cake Muffins


Heat oven

Preheat the oven to 350 °F.


Toast coconut


Spread ½ cup shredded coconut on a baking sheet and toast until golden. Check the coconut every 3 minutes until it tastes and smells like toasted coconut. Be careful not to burn it. Once toasted, remove from the oven and set aside.


Mix dry ingredients


In a bowl, whisk together 2 cups whole-wheat flour, ¼ cup cane sugar, 1 teaspoon baking soda, ½ teaspoon baking powder, ½ teaspoon salt, 2 teaspoons cinnamon, and ½ teaspoon nutmeg and set aside.


Melt coconut oil


Melt ¼ cup coconut oil in the microwave or over the stovetop, then set aside to cool to room temperature.


Mix wet ingredients


In a separate bowl, mix together 1 cup coconut milk, ½ cup maple syrup, ¼ cup applesauce, 1 teaspoon apple cider vinegar, and 1 teaspoon vanilla extract together and add the melted coconut oil.


Combine wet and dry ingredients


Combine wet and dry ingredients and stir in ½ cup shredded carrots and toasted coconut.


Fill muffin pan


Line a muffin pan with paper liners and divide the batter between them.




Bake for 20-30 minutes or until a skewer inserted in the center comes out clean. Remove from the oven and let cool.


Make glaze


Whisk together 2 tablespoon coconut milk and ½ cup powdered sugar. Add more powdered sugar to make a thicker glaze if you wish.



Drizzle the glaze over each muffin and sprinkle with the toasted coconut.

These Coconut Carrot Cake Muffins are so moist, flavorful, and perfectly spiced. Not only are these muffins easy to make, but they are also vegan-friendly and surprisingly healthy! Give this recipe a try, and don’t forget to tag #cookmerecipes in your baking posts!

Lilly is an enthusiastic and cheerful young mom. She knows as well as any parent that children can be really picky when it comes to food. And she’s had plenty of experience trying to cook meals that are both tasty and nutritious, and able to satisfy the tastes of a fussy kid right away! To save you some precious time, Lilly's going to share with you all the tricks she learned the hard way, so you don’t have to! She has a wealth of recipes for quick and easy meals for kids and families on a budget.

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Total Reviews: 1

So delicious muffins! Thanks for sharing the recipe.

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