Total Time
35mins
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

Directions

  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.

Reviews

(4)
Most Helpful

Just sweet enough! I substituted applesauce for oil and they came out moist and springy.

Specky627 January 05, 2016

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.

Kelly Osborne March 14, 2014

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

wgbrinkman August 05, 2007

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