Go Back

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