Drizzled with a honey cream cheese glaze, you’ll have trouble deciding whether to serve these whole wheat Carrot Coconut Muffins for brunch or for dessert!
Happy Sunday, Friends! The recipe for these whole wheat Carrot Coconut Muffins is an adaption of a Morning Glory Muffin recipe created by one of my food blog idols over at Sally’s Baking Addiction. These muffins are kind of a cross between Carrot Cake and Hummingbird Cake (Southern Living’s most famous recipe), just not as sweet which makes them perfect for breakfast or brunch.
I’m not a professional baker, so I love learning some tricks of the trade from Sally’s Baking Addiction. She has an entire section on her blog devoted to Baking Basics and there are some really great tips there!
For example, to get good a good rise on muffins, bake them the first five minutes on a higher temperature which will spring up the top of the muffin quickly. Reduce the heat for the rest of the baking time to allow the inside of the muffins to bake. As a result, you end up with bakery-quality muffins every time!
So, let’s talk more specifically about what’s inside Carrot Coconut Muffins. Obviously, carrots and coconut, but there’s also crushed pineapple, pecans, and dried cranberries. With all those ingredients you might think that these muffins are heavy, but instead they’re really moist and quite delicious—even without the added Honey Cream Cheese Glaze drizzled on top!
A drizzle of the Honey Cream Cheese Glaze and a sprinkle of coconut and pecans on the top will add just a bit of sweetness and make them look pretty and fancy, too! Don’t you agree?
When sealed tightly, these muffins will stay fresh for several days and are especially good when warmed for 20 seconds in the microwave. Enjoy!
Drizzled with a honey cream cheese glaze, you'll have trouble deciding whether to serve these whole wheat Carrot Coconut Muffins for brunch or for dessert!
- 2 cups whole wheat flour
- 2 teaspoons baking soda
- 2 teaspoons cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon salt
- 1/2 cup chopped pecans
- 3 large eggs, beaten
- 1/2 cup dark brown sugar, packed
- 1/4 cup honey
- 1/3 cup canola oil
- 1/3 cup applesauce
- 1 teaspoon lemon zest
- 8 oz. can crushed pineapple, drain and save juice
- 1/2 cup unsweetened coconut
- 1-1/2 cup shredded carrots
- 1/2 cup Craisins, soaked in warm water for 10 minutes
- 3 tablespoons cream cheese, softened
- 1/2 teaspoon honey
- 1/4 cup powdered sugar
- 1/4 teaspoon vanilla
- 1/4 teaspon cinnamon
Preheat oven to 425 degrees. Line two 12-count muffin pans with cupcake liners, just enough for 16 muffins, and lightly spray the bottom of each liner with cooking spray.
In a large bowl, whisk together whole wheat flour, baking soda, cinnamon, ginger, salt, and chopped pecans; set aside.
In a another bowl, stir together the eggs, brown sugar, honey, oil, applesauce, lemon zest, and the drained pineapple juice. Make a well in the dry ingredients, then pour in the wet ingredients and stir gently. Fold in the carrots, coconut, and Craisins (be sure to drain off the water) just until combined.
Evenly divide the batter between the liners, filling them to the top. Bake at 425 degrees for 5 minutes. Without opening the oven door, reduce the oven temperature to 350 degrees and continue baking for another 18-20 minutes or until a toothpick inserted in the center comes out clean.
Remove from oven and allow muffins to cool for 10 minutes in the muffin tin before transferring to a wire rack. Drizzle warm muffins with honey cream cheese glaze and sprinkle more coconut and chopped pecans on top—gently pressing into the glaze—if desired.
In a small bowl, whisk together all the glaze ingredients until smooth. Drizzle over warm muffins. If you prefer to completely cover the muffin tops, double the glaze recipe.
Recipe adapted from Sally's Baking Addiction.