Carrot Coconut Muffins


YUM! Soft, fluffy, moist and just plain delicious! I can’t wait to make these again. They were a BIG hit in my house. I found this recipe on Delightful Adventures blog… but I added the recipe below. Enjoy!


2 tbsp ground flax seeds + 6 tbsp water
1 3/4 cups gluten-free flour blend (I used whole wheat flour but the recipe could work if you’re gluten free!)
1/4 cup oats
1 tsp baking powder
1 tsp baking soda
1/4 tsp salt
1 tsp ground cinnamon
1/4 tsp ground nutmeg
1/2 cup melted coconut oil (plus extra for greasing muffin tin if not using liners)
1 tsp vanilla extract
1/2 cup plain, unsweetened applesauce
1/2 cup coconut sugar
3/4 cup shredded coconut (fresh or dried, see note below)
1 cup grated carrots
1/2 cup raisins


  1. Preheat oven to 350°F.
  2. Prepare your flax eggs by whisking together ground flax seeds and water. Set aside to thicken.
  3. Line a muffin tin with liners or generously grease the inside of each cup with coconut oil.
  4. In a medium bowl, whisk together the flour, oats, baking powder, baking soda, salt, ground cinnamon, and ground nutmeg.
  5. In a large bowl, mix the flax mixture, coconut oil, vanilla, and applesauce. Stir in coconut sugar until blended.
  6. Slowly add the dry mixture to the wet mixture and stir until combined.
  7. Fold in the shredded coconut, carrots, and raisins until well incorporated. (*It was very dry for me, so I added a few splashes of soy milk to help mix it up!)
  8. Divide batter into the 12 muffin cups.
  9. Bake for 18-20 minutes or until toothpick inserted in the middle of the largest muffin comes out clean.

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