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Carrot Coconut Muffins

Carrot Cake Muffins

Author: Sheila Thigpen
Drizzled with a honey cream cheese glaze, you'll have trouble deciding whether to serve these whole wheat Carrot Cake Muffins for brunch or for dessert!
4.67 from 3 votes
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Prep Time 30 mins
Cook Time 30 mins
Total Time 1 hr
Course Breakfast
Cuisine American
Servings 16 muffins
Calories 241 kcal

Ingredients
  

  • 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 ounces 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

Honey Cream Cheese Glaze

  • 3 tablespoons cream cheese softened
  • 1/2 teaspoon honey
  • 1/4 cup powdered sugar
  • 1/4 teaspoon vanilla
  • 1/4 teaspoon cinnamon

Instructions
 

  • 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 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 pineapple, 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.

Honey Cream Cheese Glaze

  • 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.

Notes

This muffin recipe makes 16 muffins, so you'll need to use TWO regular size muffin pans. Place 16 paper liners in the cups in the muffin pans, then after filling them with batter add a couple tablespoons of water to the empty cups in the pan. This will ensure uniform baking.

Nutrition

Serving: 1gCalories: 241kcalCarbohydrates: 35gProtein: 4gFat: 11gSaturated Fat: 3gPolyunsaturated Fat: 7gCholesterol: 37mgSodium: 265mgFiber: 3gSugar: 21g
Keyword carrot, coconut, muffin, whole grains
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