Another week, another muffin. This time, we’re eating Carrot Spice Muffins, which, while they may sound like dessert for breakfast, are packed full of healthy ingredients. Whole wheat flour, honey, carrots, raisins, coconut oil… being healthy has never been so tasty!
Don’t expect this to be a morning version of carrot cake, like I did at first; it’s definitely nowhere near as sweet. You could try increasing the honey to 1/2 a cup and see how it goes, but I wouldn’t add more than that. Then you get into problems with throwing off the ratios of wet to dry and your muffins may just blow up. Alright, they won’t blow up. But they probably won’t be too pretty. (Then again, they’re not exactly winning any beauty contest right now, are they?)
You could toil over a box grater with your carrots, but I’m far too busy for that nonsense. I threw them into my mini food processor, gave it a whirl, and voila! Good enough for me! Don’t invite any nitpickers over for brunch and you’ll be just fine.
Out of the muffins I’ve made so far for Muffin Monday, this is, surprisingly, my 4-year-old’s favorite. He immediately asked for a second helping before he even finished his first–and was just fine with it being a good portion of his dinner for the night, if he had it. He graciously accepted the offer. Score!
What did the other Muffin Monday bakers make this week? Head on over to Baker Street to find out!
- 1½ cups whole wheat flour
- 1 tsp baking soda
- 1 tsp baking powder
- ½ tsp fine sea salt (optional)
- ½ tsp ground cinnamon
- ¼ tsp ground nutmeg
- ⅛ tsp ground ginger
- ⅛ tsp allspice
- ⅓ cup honey
- ½ cup buttermilk
- ⅓ cup coconut oil, melted
- ½ tsp vanilla extract
- 1½ cups grated carrots
- ½ cup raisins
- ½ cup dessicated coconut (shredded, unsweetened coconut)
- Preheat the oven to 400 degrees Fahrenheit. Grease or line with paper cups a 12-cup muffin tin and set aside.
- In a large bowl, mix together the dry ingredients.
- In another bowl, mix together the wet ingredients. Add the carrots, raisins, and coconut.
- Combine the dry ingredients with the wet ingredients and mix until just moistened.
- Using a large cookie scoop, portion out the batter equally between the 12 muffin cups.
- Bake for about 15 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Leave muffins in tin for 10 minutes, then remove to a wire rack to cool completely.
Muffin Monday is an initiative by Baker Street. A culinary journey of sharing a wickedly delicious muffin recipe every week. Drop in a quick line to join her on her journey to make the world smile and beat glum Monday mornings week after week.
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23 comments
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kalie
26 September, 2011 at 12:06 am (UTC -4) Link to this comment
hey those look yummy!
Stay-At-Home-Chef
26 September, 2011 at 12:14 am (UTC -4) Link to this comment
Hahaha…I ‘cheated’ as well and used my mini food processor for the carrots
Great recipe this week, wasn’t it?!
The Poet Herself
26 September, 2011 at 9:05 am (UTC -4) Link to this comment
With my luck, I’d probably shred my hand off anyway if I did it with the box grater.
Fantastic recipe this week!
dudut @mytwistedrecipe
26 September, 2011 at 12:21 am (UTC -4) Link to this comment
this looks soo yummy!
Baker Street
26 September, 2011 at 12:26 am (UTC -4) Link to this comment
Your 4 yr old loves this! WOW! The recipe was definitely a hit then!
Baker Street recently posted..Muffin Monday: Carrot Spice Muffins
The Poet Herself
26 September, 2011 at 9:06 am (UTC -4) Link to this comment
Our muffins didn’t even make it to Monday, he loved them so much!
Cathy @ Savory Notes
26 September, 2011 at 12:37 am (UTC -4) Link to this comment
Lately I’ve been using carrots a lot more than usual… and these will be another carrot delight added to my list
Cathy @ Savory Notes recently posted..Carrot and Ginger Ice Cream
Jessica @ bake me away!
26 September, 2011 at 12:57 am (UTC -4) Link to this comment
Mmm, I bet these are so tasty! I don’t think it’s cheating using a food processor, by the way. It just makes life easier!
Jessica @ bake me away! recently posted..Zebra Bundt in Photos
The Poet Herself
26 September, 2011 at 9:06 am (UTC -4) Link to this comment
Amen! Why toil when we don’t need to?!
Maya
26 September, 2011 at 1:50 am (UTC -4) Link to this comment
My kids loved these too, surprisingly because they contained a vegetable! I think the proportions are just nice and while I added the walnuts, I really do like the idea of extra coconut in the batter. These muffins aren’t pretty but they sure are tasty!
Anita Menon
26 September, 2011 at 8:09 am (UTC -4) Link to this comment
How sweet, that your little one loved it. I missed out on this healthy treat this time. Next week should be different.
Love your version!
The Poet Herself
26 September, 2011 at 9:07 am (UTC -4) Link to this comment
Hope to have you back next week!
Kate @ Food Babbles
26 September, 2011 at 9:40 am (UTC -4) Link to this comment
LOVE the addition of coconut! YUM!
Bianca @ South Bay Rants n Raves
26 September, 2011 at 12:51 pm (UTC -4) Link to this comment
Exploding muffins! Wooo! As fun as that may be, the cleanup wouldn’t. These weren’t the prettiest muffins in the series but I think they’re supposed to be more on that homemade looking side. They don’t look so bad to me though.
Bianca @ South Bay Rants n Raves recently posted..Muffin Monday: Pumpkin Spice Muffin
Aimée @ Food: Je t'Aimée
26 September, 2011 at 1:57 pm (UTC -4) Link to this comment
Aw. Love that your 4-year-old loved these! Deceitful-looking little things, these muffins! Like your addition of coconut oil. I have a jar in my cupboard I’m dying to use, but I’m afraid! Haha. Do you use the exact ratio when replacing something with it?
The Poet Herself
26 September, 2011 at 2:15 pm (UTC -4) Link to this comment
Yes, I replace butter and other oils 1:1 with coconut oil. So tasty!
Barbie
26 September, 2011 at 3:55 pm (UTC -4) Link to this comment
Now I’m curious how these taste with coconut. I bet they’d be lovely!
Elizabeth @Mango_Queen
26 September, 2011 at 9:31 pm (UTC -4) Link to this comment
Love your Muffins! It’s the perfect thing to start the week ! Glad to bake with you this week on MM !
Elizabeth @Mango_Queen recently posted..CARROT SPICE MUFFINS with CREAM CHEESE Frosting : Muffin Monday
carolineadobo
28 September, 2011 at 5:01 am (UTC -4) Link to this comment
I keep forgetting to buy coconut oil, would have love to use it for these muffins. My kids loved this, too. Another winning Muffin Monday recipe.
carolineadobo recently posted..Carrot Spice Muffins
The Poet Herself
28 September, 2011 at 7:39 am (UTC -4) Link to this comment
This is a keeper! You need to get that coconut oil.
Marla Meridith
1 October, 2011 at 12:20 am (UTC -4) Link to this comment
These carrot muffins sound amazing. I want them in all of my lunch boxes
Marla Meridith
1 October, 2011 at 12:21 am (UTC -4) Link to this comment
btw: Agreed the coconut oil is a must have!
The Poet Herself
3 October, 2011 at 8:28 am (UTC -4) Link to this comment
I use coconut oil so much now–definitely a must-have!