Carrot, Coconut, and Walnut Muffins

Okay, so I am on a muffin kick lately. I must say, this is my VERY favorite muffin so far. They were moist, fluffy, sweet and crunchy. I always try to make a treat for our friends when they babysit our kids. I know they love carrot cake so I decided to make carrot muffins for them. I found a great recipe from the Joy of Cooking that I adapted. I loved the spicy flavor of the cinnamon and the toasted coconut on top made the muffins not only pretty but extra tasty. My kids and our friends loved them. I saved a couple for my husband and I and we really loved them too. They are extra delicious fresh from the oven slathered with butter and an ice cold glass of milk.

  • 1/2 cup walnuts, toasted and coarsely chopped
  • 2 cups grated raw carrot (about 2-3 peeled carrots)
  • 1 large apple, peeled and grated
  • 2 cups flour
  • 1 1/4 cups white sugar
  • 3/4 tsp baking soda
  • 1 1/2 tsp baking powder
  • 1/2 tsp salt
  • 2 tsp ground cinnamon
  • Pinch of ground nutmeg
  • 1 cup coconut (divided)
  • 3 large eggs
  • 3/4 cup canola oil
  • 1 1/2 tsp vanilla extract

Preheat oven to 350 degrees. Place rack in center of oven. Coat the muffin tray in cooking spray. Toast the walnuts for about 5-7 minutes or until lightly browned and fragrant. Let cool and then chop coarsely.

Peel and finely grate the carrots and apple. In a large bowl whisk together the flour, sugar, baking soda, baking powder, salt, ground cinnamon and nutmeg. Stir in the nuts and half of the coconut. Set aside. In a separate bowl whisk together the eggs, oil, and vanilla extract. Fold the wet ingredients, along with the grated carrot and apple, into the flour mixture, stirring just until moistened. Pour evenly into prepared muffin tray and top with remaining coconut.

Bake for 20 – 25 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and let cool on a wire rack. Serve with butter and enjoy.

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