carrot coconut ginger muffins

Carrot Coconut Ginger Muffins

Written by Published on in breakfast, muffins, pantry friendly, recipes

Moist, delicious carrot muffins with a spicy hit of ginger and a touch of coconut.

Carrot-Coconut-Ginger Muffins

These super moist muffins are a great way to use up an excess of carrots.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Breakfast, Snack
Cuisine American
Servings 12

Ingredients
  

  • 1 1/2 cups flour
  • 3/4 cup sugar
  • 1/4 cup unsweetened shredded coconut
  • 1 teaspoon baking powder
  • 1/2 teaspoon allspice
  • 2-3 tablespoons minced candied (crystallized) ginger
  • 1/2 teaspoon ginger
  • pinch salt
  • 1 egg
  • 1/2 cup canola oil
  • 1/2 cup whole milk
  • 2 cups finely shredded carrot

Instructions
 

  • Preheat oven to 350. Line or grease and flour 12 wells in a muffin tin.
  • In a large bowl, mix (using a mixer or a big spoon) all ingredients together until a thick batter forms. Divide evenly among the wells in the muffin tin. Bake 15 minutes or until a toothpick inserted into the center of the center muffin comes out with just a few moist crumbs. Cool on a wire rack.
Keyword muffins

We oddly ended up with a huge amount of carrots. I bought some back in March and we honestly don’t eat that many carrots and they last forever. Then our produce box started up again and we ended up with about a pound of carrots a week (not much is in season here). Then my brother bought my parents a five lb bag of carrots at Costco. We aren’t seeing them right now because of the coronavirus but my husband did a quick trip up to their house to leave some magazines for my mom and to pick up some Easter presents and a birthday present for my husband they left on the porch. They also left us a pound of carrots. So many carrots! So so many carrots. I still have a couple pounds left.

I’m still making muffins each week for Matt’s breakfast so I had him grate the really old carrots first (they were still fine! just a little sad looking) then some mega-carrots we got in our produce delivery last night so I could make muffins today after lunch. I had added shredded coconut to our produce delivery a couple of weeks ago and I had the ends of a package of candied ginger so why not toss it in? I love carrots and ginger together and coconut goes well with both. The result was a super moist muffin with a ton of flavor. No bland muffins here!

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