Disclaimer: This recipe was originally posted as a separate page on November 15, 2017. I changed it to reflect the direction that this blog is headed in. Thank you for understanding!

My husband and I take health and well-being very seriously. Usually, I will make several trips to the grocery store when trying a new recipe but this time, I decided to only use what was in my cupboard. I changed the original recipe I was referencing quite a bit. You can find the original carrot muffin recipe over at Genius Kitchen.

CARROT COCONUT MUFFINS

Servings: 12                          Time: 40 minutes                          Difficulty: easy

INGREDIENTS

• 1 egg
• 1 cup orange juice
• 1/2 cup melted butter
• 1/2 cup brown sugar
• 1/4 cup white sugar
• 2 cups whole wheat flour
• 1 tsp. baking powder
• 1/2 tsp. baking soda
• 1/4 teaspoon salt
• 1 tsp. cinnamon
• 1/2 teaspoon allspice
• 1/2 cup coconut
• 2 cups shredded carrots

DIRECTIONS

1. Crack an egg into a bowl and whisk the egg.
2. Add orange juice, margarine, brown sugar, and white sugar to the bowl. Stir well.
3. Sift together dry ingredients in a separate bowl.
4. Stir in egg mixture and mix until dough is moistened.
5. Gently fold in carrots and coconut. I shred the carrots using my Vitamix blender.
6. Spoon into well-greased muffin pans. Cupcake liners are optional but I don’t recommend using them for this particular recipe. The dough is too dense, making the cupcake liner difficult to peel away.
7. Sprinkle some of the white sugar on the muffin tops for extra shine. Again, this step is optional.
8. Bake muffins for 20-25 minutes at 375 degrees F.

Thanks for stopping by! ♥