These are the perfect on-the-go breakfast treat. Not too sweet, moist, and whole grain to boot! Carrots can be purchased year round, but they are deliciously sweet and bright as the spring transitions into summer. If you have a chance purchase a bunch from your local farmers’ market, make these delicious muffins. You won’t regret it!!
An excellent base for experimentation, we’ve added in some of our favorites: dried cherries and raisins, walnuts, and cinnamon. Try substituting cardamom and ginger for an added burst of flavor.
Whole Wheat Carrot Coconut Muffins
Makes about 12 large muffins or 16 small muffins.
- 2 cups Community Grains 100% Whole Grain Hard Red Wheat Flour
- ½ cup brown sugar
- ⅓ cup granulated sugar
- 1 tsp baking powder
- 2 tsp baking soda
- ½ tsp salt
- 1 tsp cinnamon
- 1 cup shredded carrots
- ½ cup raisins or dried cherries, chopped
- ½ cup chopped walnuts
- ½ cup unsweetened shredded coconut
- 1 cup applesauce
- 2 eggs (or additional 1/2 C applesauce for a vegan treat)
- ½ cup coconut oil, liquid
- ¼ cup whole milk (or almond milk)
- Preheat oven to 350ºF. Grease a muffin tin with coconut oil or insert muffin cups.
- Combine all of the dry ingredients in a large bowl and mix to combine (from the flour to the shredded coconut).
- Combine all wet ingredients in a bowl and mix well. Fold the wet ingredients into the dry ingredients until evenly combined, being careful not to overmix.
- Once just combined, fill each muffin cup ¾ full and bake for 20-25 minutes. Remove from oven, and let cool before eating, if you can wait that long!
Make Your Own Applesauce! It’s really not that difficult! Start by peeling, coring and chopping up an apple. Either cook, covered over low heat with a little water for 5-10 minutes until completely soft or microwave in a bowl covered with plastic for 2 minutes. Then mash, whisk, use immersion blender or mini-food processor to create sauce.