Muffins are always quick and easy to bake up each weekend for the week ahead. My carrot coconut muffins have become a recent favourite and have become so loved that they’ve been on baking repeat for the past few weeks.
This recipe was pretty easy to develop because it’s based on my Morning Glory Muffins recipe. These are kind of the same…but different. These carrot coconut muffins are simpler and don’t contain as many add-ins, but they’re just as delicious and perfect for school snacks or to enjoy with tea. Or coffee. Or hot chocolate. Or…whatever 🙂
I recently shared my method on how to crack open and use a whole coconut, so if you’ve tried it and you have fresh shredded coconut waiting to be used, it would work well in this recipe. But if you don’t have any, dried, shredded coconut will also work well.
I’ve said many times how much I love adding raisins to muffins but if raisins are not your thing, feel free to replace them with walnuts. But I do highly recommend raisins. These muffins are not overly sweet, I chose to not add a lot of sugar, so the raisins add a little bit of extra sweetness.
As you can see, the inside of these muffins are soft and fluffy…something you may not expect from a muffin that’s vegan and gluten free. But it’s absolutely possible to make a vegan, gluten free muffin with this type of texture. You’ll have to make them to see for yourself!
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