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Carrot, Coconut, and Walnut Muffins
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Carrot, Coconut, and Walnut Muffins

Course Breads and Muffins
Cuisine American
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 12
Author Pam - For the Love of Cooking

Equipment

  • Muffin Tray
  • Large skillet
  • Wire Cooling Rack

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

Instructions

  • 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.