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:
Preheat the oven to 350 °F.
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.
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 ¼ cup coconut oil in the microwave or over the stovetop, then set aside to cool to room temperature.
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 and stir in ½ cup shredded carrots and toasted coconut.
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.
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!
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