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!
Carrot Spice Muffins
Ingredients
- 1 1/2 cups whole wheat flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp fine sea salt optional
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/8 tsp ground ginger
- 1/8 tsp allspice
- 1/3 cup honey
- 1 large egg
- 1/2 cup buttermilk
- 1/3 cup coconut oil melted
- 1/2 tsp vanilla extract
- 1 1/2 cups grated carrots
- 1/2 cup raisins
- 1/2 cup dessicated coconut shredded, unsweetened coconut
Instructions
- 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.
Notes
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.
hey those look yummy!
Hahaha…I ‘cheated’ as well and used my mini food processor for the carrots 😉 Great recipe this week, wasn’t it?!
With my luck, I’d probably shred my hand off anyway if I did it with the box grater. 😉 Fantastic recipe this week!
this looks soo yummy!
Your 4 yr old loves this! WOW! The recipe was definitely a hit then!
Our muffins didn’t even make it to Monday, he loved them so much!
Lately I’ve been using carrots a lot more than usual… and these will be another carrot delight added to my list 🙂
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!
Amen! Why toil when we don’t need to?! 🙂
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!
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!
Hope to have you back next week!
LOVE the addition of coconut! YUM!
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.
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?
Yes, I replace butter and other oils 1:1 with coconut oil. So tasty!
Now I’m curious how these taste with coconut. I bet they’d be lovely!
Love your Muffins! It’s the perfect thing to start the week ! Glad to bake with you this week on MM !
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.
This is a keeper! You need to get that coconut oil. 🙂
These carrot muffins sound amazing. I want them in all of my lunch boxes 🙂
btw: Agreed the coconut oil is a must have!
I use coconut oil so much now–definitely a must-have!
I love any recipe that sneaks veggies into my kid’s diet. Love this!
Anything to get more in them, right?!
Thank you so much! I baked it often years ago and it was a favorite… but I misplaced the recipe. Was the egg left out intentionally?
I always added one egg 🙂
That looks like an oversight. Thank you for noticing!