Sunday, May 31, 2020
Carrot Apple Coconut Mini Muffins
I tried oatmeal carrot muffins that my mother had recommended; I made them without raisins simply because I did not have any. I liked them, but the kids didn’t – the Fox actually refused to taste them. You see, for months now, he’s been insisting that he only likes green muffins and chocolate muffins. But then I found another muffin recipe containing carrots that I just had to try.
These carrot apple coconut mini muffins are from Weelicious and were absolutely delicious! We all LOVED them, including the Fox this time, who somehow decided to taste these and then wanted more and more! Note that the recipe makes 30 mini muffins or 10 standard size muffins. My mini muffin pan makes 24 at a time, so I made 24 mini muffins and 2 standard muffins which I baked longer. That being said, the mini muffins were in fact better than the bigger ones. Scaling this recipe back by 20% doesn’t seem easily feasible, so I decided to try baking them in 2 batches, leaving the leftover batter on the counter until the pan was ready again. And since I just happened to have one last apple in the crisper drawer and couldn’t think of a better use for it, I tried it – as you can see in the picture below, the muffins baked later were domed higher, but everything worked out! And once again the Fox was all over them. These are a new family favorite – I cannot recommend them enough!
1 ½ cups all-purpose flour (I used white whole wheat)
1 tsp. baking powder
½ tsp. baking soda
½ tsp. kosher salt
½ cup unsweetened coconut flakes (I used fine macaroon coconut)
2 carrots, peeled and grated (about 1 cup)
1 apple, peeled and grated, about ½ cup
2 large eggs
1 tsp. vanilla extract
1/3 cup lactose-free milk
¼ cup vegetable oil
½ cup honey
Preheat oven to 350 °F. Grease a mini muffin tin (the recipe makes 30 mini muffins; see note above).
Combine the first 7 ingredients in a bowl (the dry ingredients plus the coconut, carrot, and apple).
In a separate bowl, combine the remaining ingredients.
Slowly add the dry ingredients into the wet and stir to combine.
Place the batter in the greased mini muffin tins. (I do this with my smallest scoop, so I have maybe 1 heaping tablespoon in each cavity.)
Bake for 15-20 minutes, until a toothpick inserted in the middle comes out dry.