Coconut Carrot Muffins: Dairy Free Deliciousness

I love to bake but, when I do… I eat all the cake to myself. So, I’ve decided to come up with some slightly healthier baking options to help with my cake eating guilt. These dairy free coconut carrot muffins are likely no lower in calories than your ordinary cake; by there is no butter, milk, white sugar, white-flour or vegetable oil. Instead we’re using whole-wheat flour, coconut sugar, coconut oil, coconut milk, and carrots. Carrot cake doesn’t even count as cake, does it? The benefits of coconut oil are abundant, from anti-inflammation, aiding digestion, and even reducing the risk of cancer. Find out more about coconut oil here at Dr.Axe.

This recipe was also inspired by my ongoing quest to get vegetables into my children. I appreciate cake is probably not the answer, but it’s a good excuse to get baking; and they may even get a little carrot goodness out of it too.

Something has happened to my children in since the clocks turned 2017. They don’t want to eat vegetables. My eldest (6) has always been a good vegetable eater and I’ve been able to proudly watch her tuck into all sorts of greens for years. The Twins used to eat a selection of homemade veggie purees, full of goodness. But one day, around 14months of age, the boys decided they like meat, cheese and mashed potato… and the dog can eat the vegetables. This seems to have now induced a vegetable phobia in my daughter, so I’ve spent the past week coming up with genius ways to sneak in the veg. So far I’m having little success, hence the last resort… muffins.

The carrot muffins were a hit with all, although I am aware my children can’t live off cake… even if I do.

Extra Coconut-y Coconut Carrot Muffins

I have named these muffins ‘coconut and carrot’ because of the use of coconut oil, coconut sugar and coconut cream. However, there is not a strong coconut flavor, because I rather like the savory spiced flavor of carrot cake. If you are looking for more coconut flavor, I recommend adding coconut extract and coconut flakes. I did make a batch with the sweetened coconut flakes, but personally I prefer the texture without, and the idea behind this recipe was for a more savory, less sugar packed muffin…

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Coconut Carrot Muffins: Dairy Free Deliciousness

Prep Time: 10 minutes

Cook Time: 12 minutes

Total Time: 22 minutes

Yield: 22 muffins

Ingredients

• 2 cups whole wheat flour
• 2 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp salt
• 1/2 tsp ground ginger
• 1/4 tsp nutmeg
• 1 tsp cinnamon
• 2 cups finely grated carrot
• 4 eggs
• 2/3 cup melted coconut oil
• 2/3 cup coconut sugar
• 1 cup coconut cream

Instructions

1. Preheat the oven to 400°F.
2. In a large bowl, mix the flour, spices, baking powder, baking soda and salt into a large bowl. Add the grated carrot and mix again.
3. In a separate bowl, mix together the melted oil and coconut sugar. Add the eggs and coconut cream and beat until smooth.
4. Add the wet ingredients into the dry and mix for 2 minutes to create your muffin batter.
5. Pour mix into a greased muffin tray and bake for 12-13mins.

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https://twinpickle.com/2017/02/27/coconut-carrot-muffins/

If you try the coconut carrot muffins for yourself I’d love to hear what you think of the recipe. And if have any magic ideas for getting vegetables into my children… please let me know!

If you’re looking for something more naughty, I highly recommend Elsie’s Decadent Chocolate Fudge Cake… it’s deliciously filthy in all the right ways!