Carrot, Coconut, and Walnut Muffins

Okay, so I am on a muffin kick lately, and I must say, this is my VERY favorite muffin so far. These little beauties were moist, fluffy, sweet, and crunchy. I found a great recipe from the Joy of Cooking that I adapted, and I loved the spicy flavor of the cinnamon and the toasted coconut on top, which made the muffins not only pretty but extra tasty. We all loved them and thought they were delicious, fresh from the oven, slathered with butter, with an ice-cold glass of milk.

Carrot, Coconut, and Walnut Muffins

Ingredients:

• ½ cup walnuts, toasted and coarsely chopped
• 2 cups flour
• 1¼ cups white sugar
• ¾ tsp baking soda
• 1½ tsp baking powder
• ½ tsp salt
• 2 tsp ground cinnamon
• Pinch of ground nutmeg
• 1 cup coconut (divided)
• 3 large eggs
• ¾ cup vegetable oil
• 1½ tsp vanilla extract
• 2 cups grated raw carrot (about 2-3 peeled carrots)
• 1 large apple, peeled and grated

 

How to Make Carrot, Coconut, and Walnut Muffins:

Preheat the oven to 350 degrees. Coat the muffin tray in cooking spray.

Toast the walnuts in a large skillet over medium-low heat for about 5-7 minutes or until lightly browned and fragrant. Let cool and then chop coarsely.

In a large bowl, whisk together the flour, sugar, baking soda, baking powder, salt, ground cinnamon, and nutmeg. Stir in the nuts and half of the coconut. Set aside.

In a separate bowl, whisk together the eggs, oil, and vanilla extract.

Fold the wet ingredients, along with the grated carrot and apple, into the flour mixture, stirring just until moistened.

Pour evenly into the prepared muffin tray and top with the remaining coconut.

Bake for 20 – 25 minutes or until a toothpick inserted in the center comes out clean.

Remove from oven and let cool on a wire cooling rack.

Serve with butter and enjoy.