Moist,delicious and easy to make, these carrot muffins with coconuts and crunchy walnuts and pecans are perfect for breakfast, brunch or as a snack. It goes well with coffee, tea or your favorite drink. Can be made ahead of time and stores well wrapped and freezed for later use. Print
Carrot Muffins
- Total Time: 35 minutes
- Yield: 4 1x
Description
Moist,delicious and easy to make,these carrot muffins with coconuts and crunchy walnuts and pecans are perfect for breakfast,brunch or as a snack.It goes well with coffee,tea or your favorite drink.Can be made ahead of time and stores well wrapped and freezed for later use.
Ingredients
- 1 1/2 cups (360 ml) All Purpose Flour
- 1/2 tbsp + 1 tsp cinnamon powder(+/- per preference)
- 1/4 tsp Salt
- 1 1/4 tsp Baking Soda
- 1 cup (240 ml) Oil
- 1 tsp Vanilla Extract
- 1 1/2 cups (360 ml) Sugar
- 3 Eggs - 2 whole eggs + Only egg white from the other egg
- 2 1/2 cups (600 ml) Shredded carrots
- 1/2 cup (120 ml) Shredded sweetened coconut
- 1/4 cup (60 ml) of chopped walnuts and pecans each
Instructions
- Preheat the oven to 375 F.
- Measure flour,cinnamon powder,salt and soda to a bowl.
- In another bowl add oil,vanilla,sugar and eggs,using an electric mixer mix on medium speed.
- Sift the dry ingredients from the other bowl,add to the wet mixture and mix again on low for a minute.
- Add carrots,coconut and the nuts and gently mix to blend well.
- Grease a muffin pan with oil and dust with flour and pour the batter and bake for 20-25 mins or till a toothpick poked in the middle comes out clean.
- Prep Time: 10 mins
- Cook Time: 25 mins
- Category: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 380
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Frequently Asked Questions
Why does this recipe use 2 whole eggs plus only the white from a third egg?
The recipe calls for “3 Eggs — 2 whole eggs + Only egg white from the other egg.” Using two whole eggs provides richness and fat from the yolk, while the extra white adds structure without additional fat, helping the muffins hold together without becoming heavy given the 1 cup of oil in the batter. 
Can these muffins be made ahead and frozen?
Yes — the article specifically notes they “store well wrapped and freezed for later use,” making them an ideal make-ahead breakfast or snack.
What role does the shredded coconut play in these muffins?
The ½ cup of shredded sweetened coconut adds a subtle tropical sweetness and extra moisture alongside the 2½ cups of grated carrots, distinguishing these from a standard carrot muffin and complementing the cinnamon flavor.
i like carrot muffins,