Total Time
Prep 15 mins
Cook 20 mins

Add in about 1/4 teaspoon nutmeg or cloves if desired! I made these muffins using 1/2 cup plain yogurt and 1/2 cup oil and they still turned out wonderful...frost them with cream cheese frosting!

Ingredients Nutrition


  1. Set oven to 350 degrees (oven rack to second-lowest position).
  2. Grease 18 muffin cups or line with paper liners.
  3. In a large bowl sift together flour, baking soda, cinnamon and salt, then add in both sugars.
  4. Coarsley chop enough carrots to measure 2 cups packed.
  5. Add in the carrots with coconut and raisins to the flour mixture; toss well to combine.
  6. In a bowl whisk together eggs, oil and vanilla.
  7. Peel, core and shred the apple, the add the shredded apple with the egg mixture to the flour mixture; stir JUST until combined well.
  8. Divide the mixture evenly between the muffin tins filling almost three-quarters full.
  9. Bake for about 15-20 minutes, or until muffins test done.
Most Helpful

4 5

Made these today. Although the recipe sounds perfect as written, I'm always feel compelled to add my own tweak. I didn't have any shredded coconut so I added drained pineapple tidbits. I also subbed out the full cup of oil for 1/2 cup yogurt and 1/2 coconut oil. Everyone loved them.

4 5

The kids loved this recipe and I loved all of the goodness. I used 1/2 yogurt and 1/2 oil as you suggested and they turned out perfectly moist and quite springy. I subbed whole wheat flour for some extra fiber and protein. Thanks

5 5

Delicious, tasty and moist! Thanks Kit for another great muffin recipe! I used 1/3 cup apple sauce and 2/3 cups oil (next time, will do half and half). Made 21 muffins and baked them for ... 21 minutes!! Can't wait to have another one!! :)