Carrot Coconut Raisin Muffins

Is it too late to be posting Carrot baking recipes? I mean, Easter came and went a month ago…

Oh, who am I kidding? As if we only eat things based on the holiday or occasion. Especially when it comes to awesome snacks or desserts that contain veggies but still taste like desserts! I think you all know what I’m talking about (besides the fact that you already saw the title of this post). Carrot cupcakes! Well, okay… carrot muffins in this particular sense.

Carrot Coconut Muffins - healthy and delicious! #recipe by sensualappealblog.comThe truth is, these muffins are actually a cupcake base. I meant to make a different variation of my carrot cupcakes with lemon cream cheese frosting that I made for last year’s Easter. However, we didn’t have any cream cheese at the time. And when we actually bought the cream cheese a week later, I no longer felt like making cupcakes. Was I lazy? Was I just not feeling it? I don’t know, but either way – I felt like making these cupcakes… I mean muffins, plain, without any topping. And guess what? STILL amazing and delicious!

Carrot Raisin Muffins by

I adapted the recipe from my original carrot cupcakes but with some changes. I made these at my parents house a few weeks ago and my mom didn’t have any whole wheat flour. That’s the reason why my recipes lately were all using Ultragrain all purpose flour. No worries, though, I made sure we bought some whole wheat flour on our next grocery trip before I went back to my apartment.

Carrot Raisin Muffins by

Clearly, these include coconut while the originals didn’t. I think these muffins came out great, they were moist, the sweetness factor was just right and I liked the fun complexity that coconut added to these carrot muffins. Enjoy!

Carrot Coconut Raisin Muffins

Yield: 12 muffins

Carrot Coconut Raisin Muffins


  • 1-1/4 cup All Purpose flour (Ultragrain)
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 1/2 tsp pumpkin pie spice
  • 1 tsp cinnamon
  • 3 tbsp coconut oil, melted
  • 1/4 cup light brown sugar
  • 1/4 cup turbinado
  • 2 large eggs
  • 1/2 cup unsweetened applesauce
  • 1/2 tsp vanilla extract
  • 1-3/4 cup shredded carrots (about 2 medium ones)
  • 1/3 cup raisins
  • 1/4 cup chopped pecans (or walnuts)
  • 1/3 cup unsweetened shredded/flaked coconut


  • Preheat oven to 350 degrees F. Line a muffin tin with 12 muffin liners.
  • Sift together the first 6 ingredients.
  • In a large bowl, whisk the oil, brown sugar, and eggs until well combined. Whisk in the applesauce, vanilla, and carrots.
  • Add the dry ingredients and mix until combined.
  • Stir in raisins, pecans and coconut.
  • Divide the batter between the muffin cups. Bake until a toothpick comes out clean, about 20-25 minutes. Transfer to wire rack to cool completely.

Kammie wants to know:

  • What’s your favorite Easter snack/dessert? Do you eat it only around Easter time or do you eat it whenever?

  • What is your favorite flour to use for baking?

Let me know in the comments below.


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  1. says

    Hmm, can I say deviled eggs? I’m not usually much of a dessert fan (though I love carrot cake…it’s just usually too sweet for me) but I ALWAYS look forward to the plate of little egg halves! Actually, pretty much every holiday or family get-together we have deviled eggs because everyone loves them so much!