Carrot Spice Muffins

It was cold and overcast today which made me in the mood to bake. My kids wanted muffins so we found a delicious look recipe on Taste and Tell for some carrot spice muffins with some coconut, toasted pecans, and a few raisins. I also used melted coconut oil instead of vegetable oil. The muffins turned out fluffy, moist, and flavorful. My kids each gobbled up two and asked if they could have more for breakfast tomorrow.

 

Preheat the oven to 375 degrees. Coat a muffin tin with cooking spray.

Combine the flour together with the white sugar, brown sugar, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves, in a large bowl. In another bowl, mix the melted coconut oil with the milk, eggs, and vanilla until well combined. Gently add the egg mixture to the flour mixture and stir until just combined. Add the carrots, coconut, raisins, and pecans then mix well. Evenly scoop spoonfuls into the prepared muffin tin. Top each one with a little shredded coconut.

Place into the oven and bake for 22-25 minutes, or until a tester inserted into the center comes out clean. Let them sit for a few minutes before removing them from the muffin tray and placing them on a baking rack to cool. Serve and enjoy. 

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Carrot Spice Muffins

Yield: 12

Prep Time: 10 min.

Cook Time: 22-25

Total Time: 32-35 min.

Ingredients:

2 cups flour
1/2 cup sugar
1/3 cup brown sugar
1 tbsp baking powder
1 1/2 tsp ground cinnamon
1/2 tsp ground ginger
Pinch of nutmeg
Pinch of cloves
1/4 teaspoon baking soda
1/4 teaspoon salt
2/3 cup melted coconut oil
2 large eggs
3/4 cup milk
1 tsp vanilla extract
1 cup carrots (about 3, peeled and trimmed), shredded
1/2 cup sweetened coconut, shredded
1 snack sized box of moist raisins
1/3 cup pecans, toasted & chopped

Directions:

Preheat the oven to 375 degrees. Coat a muffin tin with cooking spray.

Combine the flour together with the white sugar, brown sugar, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves, in a large bowl. In another bowl, mix the melted coconut oil with the milk, eggs, and vanilla until well combined. Gently add the egg mixture to the flour mixture and stir until just combined. Add the carrots, coconut, raisins, and pecans then mix well. Evenly scoop spoonfuls into the prepared muffin tin. Top each one with a little shredded coconut.

Place into the oven and bake for 22-25 minutes, or until a tester inserted into the center comes out clean. Let them sit for a few minutes before removing them from the muffin tray and placing them on a baking rack to cool. Serve and enjoy.

Adapted recipe and photos by For the Love of Cooking.net
Original recipe by Taste and Tell