Prep 5 mins
Cook 20 mins
I have made these addictive muffins for so long that I know the recipe out of my head! They are most economical when dates and nuts are left out. After cooling, seal in a container for these beauties to become really soft and fluffy.
- 375 ml carrots, grated
- 375 ml apples, grated
- 200 ml coconut
- 125 ml dates, chopped (optional)
- 125 ml pecans or 125 ml walnuts, chopped (optional)
- 250 ml oil
- 3 eggs, beaten
- 2 ml vanilla extract
- 500 ml flour
- 10 ml baking soda
- 375 ml sugar
- 10 ml cinnamon
- 2 ml salt
- Preheat oven to 180°C.
- Combine carrot, apple, coconut, dates, nuts.
- Blend in oil, egg and vanilla extract.
- Sift in all dry ingredients and mix together lightly.
- Spoon into greased muffin pans and bake for approximately 20 minutes.
These are really good! I put everything listed, even the optional ingredients, in, and am very happy with the outcome. I do think that "Carrot Muffins" is a rather understated title for carrot-apple-pecan-date-coconut muffins with cinnamon and vanilla, but to each his own. My daughter is going to be very happy if she manages to get any of these. Thank you very much for sharing this recipe with us.
Delicious! I didn't have dates or coconut in the house so I substituted raisins; also reduced the sugar to 250ml (1cup), which was quite sweet enough for me. Next time I'll try using half wholewheat flour, as well as substituting some fruit puree for half the oil. My three-year-old enjoyed getting her hands sticky stirring, and licking the bowl & spoons kept her occupied long enough for me to clean up! The only problem is the baking soda aftertaste, which is a constant problem with muffins -- if anybody's found a way around this I'd love to know.
Excellent muffins!! I used Spelt flour because I cannot eat wheat flour, and they're great! Delicous!