Recipe details
Breakfast
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Carrot, Coconut, and Raisin Muffins
45min
12 servings
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These delightful muffins are a perfect blend of sweet and savory flavors, with the natural sweetness of carrots and raisins complemented by the tropical taste of coconut. The muffins are moist, fluffy, and packed with wholesome ingredients, making them an ideal breakfast or snack option. Enjoy these muffins with a cup of coffee or tea for a satisfying and nutritious treat.
Nutrition Facts
Disclaimer: The nutritional information provided is estimated and may vary based on portion size and preparation.
Facts
Quantity
Fiber
Sugar
3 g
14 g
Allergen Content
Based on your allergy profile, please note the following possible allergens:
Eggs
Milk
Wheat
Ingredients
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Steps
Read instructions and get ready to cook
Preheat the oven
Preheat the oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or grease with cooking spray.
Mix the dry ingredients
In a large bowl, whisk together the all-purpose flour, baking powder, salt, and ground cinnamon until well combined.
Prepare the carrots
Peel and grate the carrots using a box grater or a food processor with a grating attachment.
Mix the wet ingredients
In a separate bowl, whisk together the eggs, milk, olive oil, and brown sugar until well combined.
Combine the ingredients
Add the wet ingredients to the dry ingredients and mix until just combined. Gently fold in the grated carrots, raisins, and shredded coconut.
Fill the muffin cups
Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
Bake the muffins
Bake the muffins for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Cool and serve
Remove the muffins from the oven and let them cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
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