Coconut Carrot Muffins

January 25, 2017

These muffins are perfectly moist with a slightly crunchy top, and the coconut compliments the carrot with a gentle sweetness you aren’t expecting. You have to make them NOW!

2 c Flour
1/2 c Margarine (you can use butter if you prefer but this works just fine!)
1/2 c Brown Sugar
1/2 c Granulated Sugar
3 c Shredded Carrots (about 3 lg carrots)
2 Lg Eggs
1 tsp Vanilla
1/2 c Vegetable Oil
1 tsp Baking Soda
1/2 tsp Baking Powder
1/4 tsp Nutmeg
1 1/2 tsp Cinnamon
1/2 c Shredded Sweetened Coconut (+more for topping)
Pinch of Salt

Preheat oven to 350 and line a muffin tin with 12 muffin liners In stand mixer cream together margarine with sugars until light and fluffy. Add in oil, eggs and vanilla and beat on medium-high until mixed...
See the full directions on my site

Nutritions

Calories
276

Sodium
164mg
6% DV

Fat
3g
4% DV

Protein
5g
11% DV

Carbs
57g
19% DV

Fiber
4g
16% DV

Snack Baked