I made one batch of these muffins and they tasted so good, that I promptly made a second batch right then and there. The outside of the muffins are crispy and the insides are super moist and chewy. I love the combination of the carrots and coconut. I was surprised at how well they both go with the cinnamon and ginger. My kitchen smelled divine after these were done!
These muffins were a great way to use up some of the big bunch of carrots I bought at the farmer's market this weekend. You know it's fall when the predominant colours at a farmer's market are orange, red and yellow!
Click the title of this post or the "read more" link to see how I made these muffins.
This recipe makes 12 muffins. I ended up making a double batch. (FYI this batter is delicious!!!)
Coconut and Carrot Muffins
Makes 12 muffins
1 1/2 cups of organic whole wheat flour
1 tsp baking soda
1 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp salt
1/4 cup softened butter
1/2 cup organic coconut oil
1/2 cup pure honey
1 tsp pure vanilla extract
1 1/2 cup of shredded carrots
1/2 cup organic unsweetened shredded coconut
Preheat oven to 350 degrees F.