Go Back

Carrot-Coconut-Ginger Muffins

These super moist muffins are a great way to use up an excess of carrots.
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
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