Carrot Muffins Recipe

Name: Carrot Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cups Coconut Oil; 1/2 cups Brown Sugar; 3 whole Large Eggs; 1 teaspoon Vanilla Extract; 1 cup Buttermilk; 8 ounces, weight Canned Crushed Pineapple With Juices; 1 cup Grated Carrot; 1-1/2 cup Whole Wheat Flour; 1/2 cups Oat Flour; 1/4 cups Ground Flax Meal; 2 teaspoons Baking Powder; 1/2 teaspoons Baking Soda; 1/4 Tablespoons Salt; 1-1/2 teaspoon Ground Cinnamon; 1/2 teaspoons Ground Ginger; 1/2 teaspoons Ground Nutmeg; 1/2 cups Shredded Unsweetened Coconut

Servings: persons

1/4 cups Coconut Oil
1/2 cups Brown Sugar
3 whole Large Eggs
1 teaspoon Vanilla Extract
1 cup Buttermilk
8 ounces, weight Canned Crushed Pineapple With Juices
1 cup Grated Carrot
1-1/2 cup Whole Wheat Flour
1/2 cups Oat Flour
1/4 cups Ground Flax Meal
2 teaspoons Baking Powder
1/2 teaspoons Baking Soda
1/4 Tablespoons Salt
1-1/2 teaspoon Ground Cinnamon
1/2 teaspoons Ground Ginger
1/2 teaspoons Ground Nutmeg
1/2 cups Shredded Unsweetened Coconut

1
Preheat oven to 375u00b0F. Prepare 18 standard size muffin cups by either spraying with cooking spray or lining with paper liners.
2
In a large bowl, melt coconut oil (about 30 seconds in the microwave). Add brown sugar to oil. Then add eggs and vanilla and stir until it has a smooth consistency. Stir in the buttermilk, the crushed pineapple (including juices), and the grated carrot. (I used the fine side of a box grater so that the carrot will be well-distributed throughout the muffin.)
3
In a separate bowl, combine all dry ingredients including shredded unsweetened coconut. If you don't have oat flour, you can simply process regular rolled oats in the food processor or blender until they have a flour-like consistency.
4
Stir dry ingredients into wet mixture. Pour batter into prepared muffin cups. Bake 18-21 minutes.

1089

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1/4 cups Coconut Oil, 1/2 cups Brown Sugar, 3 whole Large Eggs, 1 teaspoon Vanilla Extract, and more.

Yes, Carrot Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Carrot Muffins

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